Embracing Tradition: Apricot Couronne Christmas Bread
Ah, the holiday season! It’s that magical time of year when the air is filled with the scent of cinnamon, the warmth of the hearth, and the promise of cherished traditions. For me, no Christmas feels complete without a recipe that pays homage to the delightful union of dried fruit and marzipan. Enter the Apricot Couronne Christmas Bread – a true celebration of these festive flavors.
Embracing Tradition
Christmas traditions vary from family to family, but there’s a universal joy in preparing recipes that evoke memories of holidays past. For many, the kitchen becomes a haven, a place where generations-old recipes are resurrected and shared with loved ones. The Apricot Couronne embodies this sentiment, blending the sweetness of dried apricots with the richness of marzipan, wrapped in a tender, golden-brown dough.
The Art of Couronne
The word “couronne” translates to “crown” in French, and rightfully so. Picture this: a wreath-shaped loaf, its surface adorned with almonds, glazed to perfection, and boasting a swirl of apricot and marzipan peeking through every slice. It’s not just bread; it’s a masterpiece that graces the holiday table, inviting guests to partake in a time-honored treat.
The Recipe
Creating an Apricot Couronne might seem daunting, but fear not! With patience and a bit of holiday spirit, this bread is well within reach. Start with a basic sweet dough, infused with the essence of vanilla and citrus zest. Then comes the delightful interplay of chopped dried apricots and decadent marzipan, generously scattered across the dough before it’s elegantly braided into a wreath.
Baking transforms this humble assembly into a golden marvel. As it emerges from the oven, the scent alone is enough to conjure visions of sugarplums and snow-laden landscapes. A gentle glaze of apricot jam adds a glossy finish, elevating this bread from delightful to downright divine.
The Joy of Sharing
The Apricot Couronne isn’t merely a bread; it’s a symbol of the joyous spirit of Christmas. It’s a testament to the beauty of tradition and the pleasures of savoring flavors that connect us to our past. So, roll up your sleeves, dust the countertop with flour, and embark on this delightful journey. Your kitchen will become an aromatic sanctuary, and your table will bear witness to the delicious fruits of your labor.
So this Christmas, as you gather with family and friends, consider adding the Apricot Couronne to your repertoire. Embrace the nostalgia of dried fruits and marzipan, and let this bread weave its own magic into your festive season.
Happy baking and merriest of holidays!
Ingredients
For the Dough
- 250 g white bread flour
- ¼ tsp salt
- 8 g fast-action dried yeast (1 pkg)
- 50 g unsalted butter softened
- 135 ml full-fat milk
- ½ tsp sugar
- 1 medium egg lightly beaten
For the Filling
- 90 g unsalted butter softened
- 70 g light brown sugar
- 120 g dried apricots
- 60 g raisins
- Finely grated zest and juice of one large orange approx. 100 ml of orange juice
- 35 g un-bleached all purpose flour
- 65 g walnut pieces
- 225 g marzipan
To Finish
- 50 g apricot jam
- 25 g flaked almonds (lightly toasted if you prefer)
- 100 g icing sugar (optional
Instructions
- The day before, chop the apricots to pieces roughly the same size as the raisins. Place the raisins and chopped apricots into a bowl. Juice and zest the orange. Place 2 tsp of the juice and 1/3 about 1/4 of the zest into a small dish and set aside (this will be incorporated into the dough)Add the remaining juice and zest to the dried fruit and stir to combine. Set aside to macerate.
- The next day, drain the fruit and set aside.
- In a small bowl, or measuring cup, warm the milk. Stir in the sugar to dissolve then add the dry yeast. Let sit for 10 minutes, until foamy.
- To make the dough, Add the flour and salt into a large mixing bowl. Gently whisk the egg, then add to the flour along with the soft butter, milk/yeast mixture and the reserved orange juice and zest. Using your hand, gently mix, until you have a soft ball of dough.
- Turn the dough out onto a lightly floured worktop and knead for 8-10 minutes until the dough feels smooth and silky. Place the dough into a lightly oiled large bowl. Cover, and leave to rise until doubled in size, about 1 hour.
- While the dough is rising, make the filling. Place the soft butter, brown sugar, drained apricots, raisins, flour, and walnuts into a bowl and mix thoroughly. Set aside until needed.
- Line a baking tray with parchment paper or a silicone baking sheet.
- Turn the risen dough onto the lightly floured worktop. Without punching it down to deflate, roll it out to a rectangle about 25cm x 33cm, with a long edge of the dough nearest to you. Spread the apricot fruit mixture evenly over the dough.
- On a floured surface, roll out the marzipan to approx. 24cm x 32cm rectangle and lay it over top of the apricot mixture. Starting from a long edge, roll up the dough tightly like a Swiss roll. Roll it slightly to seal.
- Cut the dough in half lengthwise, then twist the two strands together. Form the dough into a circle and twist/pinch the two ends together to create a "crown" Carefully transfer the crown to the prepared baking sheet. Cover and leave to prove for 30–45 minutes. The dough should spring back when gently poked with a fingertip.
- While the dough is rising, preheat your oven to 200°C/180°C fan/400°F When the couronne is ready for baking, uncover the baking sheet and place it in the oven. Bake for 25–35 minutes until risen and golden. Transfer to a wire rack.
- Gently heat the apricot jam with a splash of water. Brush over the warm bread to glaze. Mix the icing sugar with enough water to make a thin icing. Drizzle over the bread and sprinkle with the flaked almonds. Leave to cool.