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Apricot Couronne – World Bread Day

Apricot Couronne
Just like my baking partner in crime, Peabody (who is packing and moving right now), I am not posting as much as I would like to and let alone comment on other people’s blogs but the past few months have been rich with life and full of good times and family moments that have kept me away and scrambling for time to come here and post. Not, that I haven’t been baking! First there was my goddaughter Sophie during August, then a brief escapade to the beach and then my parents arrived. This Thursday I will be flying to my favorite home away from home and walking the markets and baking up a storm with another favorite lady of mine. That’s right folks, Lisa and I are at it again, but this time we have Mary to add fuel to the fire! I "need" a little weekend away! When I come back next week, we have another friend staying with us for a week….so you can imagine than my posts will be sparse…but I promise a filled November…how’s that?

I could not leave for my little escapade without celebrating World Bread Day, hosted again by the wonderful and talented Zorra from Kochtopf. Last WBD was a huge success and the After Party was a blast also. I know this is last minute, but this will give you the general mood of things around here at Casa Tartelette for the past few months and the coming weeks….rush…rush…rush… Except that for this bread, ain’t nothing but waiting, and being rewarded with the sweetest scent of yeasted apricot dough on a chilly morning (allright everything was there but the chilly part this morning). I know it’s last minute to post about World Bread Day, but trust me we have been celebrating by nibbling on this all day long!

The recipe is from one of my favorite break baker, the super talented Paul Hollywood. I first caught a glimpse of his talent during an interview on the French food network years ago and I fell in love with his simple and down to earth demeanour. I started collecting some of his recipes and was delighted to find a library of his tv show on the UK food network. Some recipes also have videos to go along and it becomes quite entertaining to listen to him while you bake. I bookmarked his recipe for Apricot Couronne at least a couple of years ago and it took me all this time to finally make it. Boy! Did I miss on something good for a long time! This bread is easy to make, the dough is soft and stretchable at will and the scent as you cut into it and serve it with a hot cup of tea is just …perfect. Makes me want to have a never ending supply of apricots and yeast to make this everyday! I made a a few change to it by substituting dried cherries for the raisins, adding orange marmelade inside with the filling instead of using it for a glaze. Don’t be scared by the cutting through of the roll and twisting of the dough, there is really nothing to it if you just dive in (Look at the video and you will see what I am talking about).

Apricot Couronne Apricot Couronne, adapted from Paul Hollywood.

For the dough
250g strong white flour
5g salt
50g butter, softened
120ml warm milk
12g fresh yeast or 7g dried (one packet)
1 egg, beaten

For the filling
120g dried apricots
150ml orange juice
90g butter
70g light brown sugar
35g plain flour
60g dried cherries
65g chopped walnuts
50g apricot jam

1. Prepare the filling. Place the apricots and orange juice in a bowl and set aside to marinate for a couple of hours.
2. To make the dough, place the strong white flour, salt, butter, warm milk, yeast and egg in a mixing bowl. If using dried yeast, dissolve in the warm milk first, let stand 10 minutes, then add the rest of the ingredients.
3. Mix well together to form a dough.
4. Turn the dough onto a lightly floured surface and knead for 6 minutes.
5. Return the dough to a clean mixing bowl and set aside to rise in a warm place for 1 hour.
6. While the dough is rising, drain the marinated apricots.
7. In a mixing bowl, cream together the butter and brown sugar until fluffy. Mix in the drained apricots, flour, dried cherries, and walnuts.
8. Turn the risen dough out onto a lightly floured surface. Roll out the dough into a rectangle, approximately 25 x 33cm.
9. Spread the apricot mixture evenly over the dough rectangle. Spread the orange marmelade over it.
10. 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.
11. Place the dough plait on a lined baking sheet and set aside to rise for 1 hour.
12. Preheat the oven to 200Β°C/400F
13. Bake for 25 minutes until risen and golden. Set it aside to cool.

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MyKitchenInHalfCups October 17, 2007 um 2:42 am

Ah yes a woman after me own heart! Cherries over raisins ALWAYS!!
It really is fun how we can collect recipes, save them forever, wonder what am I doing with all these things and then one day boom! You bake, you find out why!
Um, you and Mary and Lisa . . . I don’t want to miss any of those posts!!
Think I’ll have to copy this recipe . . . can’t promise when it’ll be baked but I know it’s in my future.

Chris Bassoo October 17, 2007 um 3:10 am

Posted by Christopher Bassoo, Canada

I wanted to thank you for the informative and enjoyable read. I have been sitting here with my coffee and laptop enjoying a Bassoo family evening. Again many thanks, warmest of regards Chris Bassoo, Toronto, Canada

Abby October 17, 2007 um 3:20 am

Nice switchout with the cherries for raisins. (I’m not a huge fan of raisins in baked goods, but I like them out of hand!) I’m still no bread-baking maven, but all these bread posts are making me want to try some more! (I’ve missed this bread event two years in a row now. There just aren’t enough hours in the day!)

Anonymous October 17, 2007 um 3:59 am

Fantastic! Another vote of approval for the cherries-for-raisins swap. I am not familiar with Paul Hollywood but you have given him a brilliant introduction and now I will have fun finding out more about him.

Unknown October 17, 2007 um 4:29 am

Hiya, can i check with ya if the egg whites you used for the pistacho macarons are aged or fresh ones? Thxs!

eatme_delicious October 17, 2007 um 5:47 am

What a beautiful looking bread! I love how the top looks slightly braided.

Peabody October 17, 2007 um 6:27 am

Your bread looks devine!
I am so jealous, you three will have so much fun…and I will be buried in boxes. πŸ™ Though I will have a bigger kitchen(must keep my eyes on the prize). Have a great time and I will be holding you to the sugary food filled November!

Rosa's Yummy Yums October 17, 2007 um 7:35 am

Your bread looks scrumptious! I bet it’d be good with some cheese like gorgonzola, brie or camembert!



David T. Macknet October 17, 2007 um 8:59 am

What a beautiful bread! I’ve starred this one, to try some day. πŸ™‚ Thanks!

KJ October 17, 2007 um 9:21 am

My this looks good. Certainly something to add to my must try one day list.

Helene October 17, 2007 um 12:02 pm

Sandra (Avital): the dough was sticky with the egg but oce risen it was easy t handle. I made sure my board was well floured to roll it out. Granted his recipes are easier then Reinhart but there is something exotic about that accent…and he is cuter too!

Peabody: ditch the hubby and the boxes for the weekend and come join us! You’re right: keep your eyes on the prize!

Tanna: if you make it, do not fail to report!

Abby: you still have a few hours to participate!

Susan: what can I say…I have a little thing for English accents!

Jacelyn: I emailed you. THe eggs were aged.

Eatme: it was pretty and delicious, so much so it is about just gone this morning!

Rosa: great idea!

Davimack: let me know what you think!

KJ: it is going on the Christmas morning menu for us.

Anonymous October 17, 2007 um 12:12 pm

I think that most bloggers must feel some degree of guilt about the amount of comments/replies that they do or don’t give, no matter how many it really is. There are just so many wonderful blogs out there, it’s hard to keep up with them all! So no worries Helen, the bread looks beautiful and that’s what counts. πŸ™‚

breadchick October 17, 2007 um 12:49 pm

Helen, this recipe is so lovely looking from a bread standpoint that I can not wait to try it. Besides, I’m falling in love with the Paul Hollywood breads, thanks to you!!

I can not WAIT to see you and Lisa and bake up a storm!!! Two days and counting!!!!

Anonymous October 17, 2007 um 1:15 pm

Oohh…my favorite three ladies together. How do you say it in French menage a trois… hmm I think I’m learning the wrong words Helen πŸ˜‰
I’ll be bugging you three with a phone call, especially when you gals start baking!
This bread looks so scrumptious with all those apricots cherry and walnuts!

Deborah October 17, 2007 um 2:39 pm

Ohhh, this bread sounds wonderful!! Have so much fun on your weekend away – it sounds like it will be a blast!

Mandy October 17, 2007 um 4:17 pm

wow, a weekend getaway followed by friend visiting! How fun. Hope you have a blast and come back with lots of yummy stories.
Of course, the bread looks scrumptious. I shall attempt it one day. πŸ™‚

Anita October 17, 2007 um 4:32 pm

Helen, I always thought you were one of the best at keeping up with the blogs…I think no one will blame you if you take a little break, especially if it means you come back refreshed and with new recipes to share! I struggle to keep up with blogs too but I never want to miss yours – there’s always something like this couronne to amaze and delight me!

Belinda October 17, 2007 um 8:45 pm

The bread looks beautiful…everything from your kitchen is so inspiring, Helene. πŸ™‚ And wow…a weekend getaway to Lisa’s lovely home! Have a blast…there is no way you won’t, and I’ll bet you will be up late laughing and baking the whole weekend long. πŸ™‚

LizNoVeggieGirl October 17, 2007 um 9:19 pm

Happy belated World Bread Day – this Apricot Couronne looks like a marvelous way to have celebrated the occasion!! :0)

Anonymous October 17, 2007 um 9:24 pm

That is a wonderful recipe to post on World Bread Day. Could you have planned any better? It’s the consistency of bread with a little something extra and it looks delicious!

african vanielje October 17, 2007 um 10:02 pm

You never disappoint tartelette. I can almost smell the apricots. Delish!! As usual. And I thought it was going to be tough to top the quince tarts. Speaking of which, why don’t you enter that post in our Apples & thyme, just in case you don’t get a chance to post anything else.

Truffle October 17, 2007 um 11:52 pm

What a tempting loaf! I am always so impressed by your baking skills. Another brilliant creation!

Anonymous October 18, 2007 um 2:12 pm

That looks heavenly! I can just imagine the scent and the texture and the taste…oh I wish I could have them everyday too!

Have fun on your weekend away with Lisa and Mary…I’m sure it will be a blast! πŸ™‚

Patricia Scarpin October 18, 2007 um 3:58 pm

I’m gonna tag this recipe right now, Helen – what a luscious bread!

Cheryl October 18, 2007 um 7:45 pm

Oh look at the fully loaded loaf of bread. Such lovely treats in there. I would love to try apricot in bread.

Susan from Food Blogga October 18, 2007 um 9:52 pm

How I love dense chewy bread studded with dried fruits and nuts, and yours looks fantastic. A piece would be lovely right now with my afternoon tea.

Christina Kim October 19, 2007 um 12:20 am

Nice one!:D

Anonymous October 19, 2007 um 3:00 pm

As our days are getting real cool here in Tours, I find I am looking and buying more and more breads and pains aux chocolats and pains aux raisins – of which this gorgeous bread slightly reminds me of. And the cherries…delicious and it looks beautiful too!

Finla October 19, 2007 um 3:47 pm


Cynthia October 19, 2007 um 4:28 pm

Have a good one and don’t get up to too much mischief with Lisa and Mary πŸ˜€

zorra October 20, 2007 um 9:25 am

I appreciate very much you find some time to participate in WBD also this year. Thank you.

I love apricots, so the couronne. comes on my very long baking list.

Anonymous October 20, 2007 um 7:09 pm

Gorgeous bread! I have an unused Paul Hollywood cookbook and you’ve inspired me to give it another chance. Sounds like life is good and full for you – yeah! I look forward to hearing all about it when life is calm again.

Amy October 21, 2007 um 8:41 pm

This looks amazing! I’m not a big raisin fan either but I love dried cherries! And marmalade inside? yum!

Katy October 22, 2007 um 5:00 pm


Akire October 22, 2007 um 7:12 pm

I have been reading your blog and I am ready to try some of the lovely recepies.
But…. I live in Germany, so please:
how many gramms is
" a stick of butter" ?
I do have USA cups and scales with ounces, but our "sticks of butter" here are 250g and that seems a bit much looking at the recepies.

Anonymous October 22, 2007 um 9:24 pm

mm..mmm..looks delicious indeed Helene! have fun with you time off from blogging πŸ™‚

Mansi October 22, 2007 um 11:04 pm

wow, a perfect ode to Bread!! great twist, loved the end result:)

I see you track a few event on your calendar; I’m hosting AFAM-Peach event this month and I’d be glad if you could add it to your list and send in a delicious entry for the event!! I simply adore your blog, and to have one of your entries would be a privilege to me!:D

ThreeTastes October 23, 2007 um 1:33 am

Mmm, what a delicious looking treat for a weekend morning! Thanks for a lovely post and recipe. Will try soon.

For your German readers, a "stick of butter" is 112grams (1/4 Pfund). Viel Glueck mit der Rezept!


Anonymous October 26, 2007 um 10:03 am

6XgDRI Your blog is great. Articles is interesting!

Anonymous October 26, 2007 um 6:10 pm

WNSNi3 Please write anything else!

Anonymous October 26, 2007 um 7:21 pm

actually, that’s brilliant. Thank you. I’m going to pass that on to a couple of people.

Anonymous October 26, 2007 um 7:48 pm

Please write anything else!

Anonymous October 26, 2007 um 8:10 pm

This bread looks amazing. I always tend to gravitate to fruit breads, even pairing them with meats and savory soups. I’ll have to try (and hopefully not fail–I’m not to versed in breadmaking) and make this soon! Thanks!

Anonymous October 27, 2007 um 7:23 pm

Please write anything else!

Anonymous October 27, 2007 um 8:12 pm

actually, that’s brilliant. Thank you. I’m going to pass that on to a couple of people.

Anonymous October 28, 2007 um 2:56 pm

Please write anything else!

Anonymous October 30, 2007 um 6:25 am

Good job!

Anonymous October 30, 2007 um 9:44 am

actually, that’s brilliant. Thank you. I’m going to pass that on to a couple of people.

Anonymous October 30, 2007 um 1:30 pm

Good job!

Anonymous October 31, 2007 um 6:45 pm

huX3Qa Magnific!

Anonymous October 31, 2007 um 7:15 pm

Thanks to author.

Starfruit Gypsy July 6, 2008 um 3:12 am

Looks delicious! Could any other fruits be substituted instead of the apricots? Just curious…

Anonymous December 9, 2008 um 12:04 pm

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Anonymous February 3, 2009 um 7:44 am

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Anonymous February 3, 2009 um 11:32 am

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ε•†ζ¨™θ¨»ε†Š/ε°ˆεˆ©η”³θ«‹ι”δΊΊ March 8, 2009 um 3:32 pm

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