Apricot Couronne by Paul Hollywood

Method

First start to prepare the filling. Place the apricots and orange juice in a bowl and set aside to marinate overnight. To make the dough, place the strong white flour, salt, butter, warm milk, yeast and egg in a mixing bowl. Mix well together to form a dough. Turn the dough onto a lightly floured surface and knead for 6 minutes. Return the dough to the cleaned-out mixing bowl and set aside to rise in a warm place for 1 hour. While the dough is rising, drain the marinated apricots. In a mixing bowl, cream together the butter and muscovado sugar until fluffy. Mix in the drained apricots, flour, raisins, walnuts and orange zest. Turn the risen dough out onto a lightly floured surface. Roll out the dough into a rectangle, approximately 25 x 33cm. Spread the apricot mixture evenly over the dough rectangle. Roll up the rectangle tightly until it resembles a Swiss roll. Roll it slightly then cut lengthways along the dough and plait the 2 dough lengths together. Place the dough palit on a lined baking sheet and set aside to rise of 1 hour. Pre-heat the oven to 200C/gas 6. Bake for 25 minutes until risen and golden. Towards the end of the baking time gently warm the apricot jam in a small pan. Bursh the freshly baked loaf with the warm apricot jam to glaze it. Set it aside to cool. PER 100g 304 Kcal, fat 15.3g, saturated fat 7.1g, salt 0.7g, carbohydrate 38.7g, sugar 19.9g, fibre 1.9g