Friday, September 27, 2013

Apricot Couronne - The Great British Bake Off

Apricot Couronne
Last weekend, before the 'Sweet Dough Week' was on television,  I had a go at making the Apricot Couronne by Paul Hollywood.

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.

5 comments :

Gloria Baker said...

look really fantastic Maggie!!

teawitherika.com said...

My mouth is watering :P

Paula said...

That looks gorgeous, not even Paul Hollywood could complain about your couronne.

Hazel - Chicken in a Cherry Sauce said...

Great effort Maggie! It looks fabulous. Although I can't see the scale of it, I'm sure that it wouldn't have lasted 3 days in my house! :)

Lucy said...

This looked delicious when I watched it on GBBO so it would be great to give it a try!