At least I had the full instructions in front of me, unlike the contestants who have to work through a few scant notes and are seriously under pressure.
I gave myself three hours to make the bread and it was ample time to make, prove, bake and decorate. When I placed my buttery filling of apricots, raisins and walnuts onto the dough and rolled it up like a swiss roll the dough seemed to stretch and have a mind all of it's own. Another observation, I didn't allow a large enough centre, although in the photograph it looks as though there isn't a gap in the centre, I'm pleased to say that there is! The icing was a little runny, it's drizzled over the couronne whilst it's warm and this makes the icing lovely and crunchy.
The couronne is fairly easy to make and would be a fabulous bake for the Christmas season. It's rich, sticky, tender and delicious. The bread kept happily for a couple of days under clingwrap.
To sum up, it took three hours to make, we ate it three times a day (well there were only two of us to get through it) and it took us three days to polish it all off! Although I say it myself, I was quite pleased with my first attempt at making this recipe......
The recipe can be found on the BBC Food website.