Series 4, Episode 6, Apricot Couronne
I made an apricot couronne at the beginning of November, I have no excuse for not updating my blog.
Here’s the recipe: https://www.bbc.co.uk/food/recipes/apricot_couronne_12975
I wasn’t really looking forward to making this, I’m not a fan of raisins so assumed I wouldn’t like it.
Making the dough and the filling was pretty straight forward. I made use of my fancy new bread scraper, which made things easier for me. Here’s the dough after rising:
I then rolled the dough out to 33 x 25 cm as stated in the recipe and spread the filling on top:
I then rolled this up swiss roll style and cut in half lengthways, all going well so far:
Then came the tricky twisty bit. I tried my best to follow the description but it did not look as fancy as theirs did, I don’t know how they made this 33 cm long tube into the lovely round circle on the photo. Here was my attempt anyway:
Maybe I needed to add some more twists and stretch it a bit as I did it. I still managed to get a couple of twists in though.
I overcooked it slightly, but with the glaze over the top you could hardly tell anyway. Here’s my finished loaf:
It raised well in the oven so the hole in the middle isn’t very obvious. It’s less of a crown and more of a fancy hat. It tasted really good though, I didn’t even mind the raisins in the end. Here’s a slice so that you can pretend I shared it with you:
It went really well with a cup of tea in the afternoon.
I have 2 more blog posts to write about bakes I’ve done already. I’ve paused a bit on my GBBO baking because of the difficulty of being able to share food during a pandemic so I might skip a few for now and come back to them when I can.