Apricot Couronne

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I recently became a big fan of the show “The Great British Bake Off” where a bunch of contestants is baking to win the prize of best baker of the year. The show is drama-free, relaxed and makes you wanting to bake so so much. One of the hosts is Paul Hollywood whose recipe I gave a try. The Apricot couronne is a ring shaped yeast dough with a filling of dried apricots, walnut and raisin, glazed with apricot jam and iced with powdered sugar. It tastes so so delicious.

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Apricot couronne

I got quite obsessed with the show “Great British Bake off”. Not only is the British version the only one without stupid judges, stupid contestants and stupid drama, it makes you want to bake so so much.

This is my take on the Apricot Couronne recipe by Paul Hollywood. And what should I say? It tastes so so good.

It is a sweet enriched yeast dough, filled with dried apricots, walnuts and raisins, with a glazing of apricot jam, powdered sugar and almond flakes. The whole thing is twisted to give several layers alternating with dough and filling. The bottom gets crispy, the center juicy and the top is nice and sweet with the glazing.

I stop now and get myself another piece.