Paul’s Mincemeat & Marzipan Couronne

INGREDIENTS

250 g

strong white bread flour, plus extra for dusting

5 g

salt

8 g

instant yeast

50 g

unsalted butter, softened, plus extra for greasing

135 milliliters

whole milk

medium egg, lightly beaten

For the marzipan

90 g

caster sugar

140 g

icing sugar, plus extra for dusting

220 g

ground almonds

finely grated zest of 1 orange

medium egg; beaten

For the filling

400 g

jar mincemeat

To finish

50 g

apricot jam

200 g

icing sugar

mls water

50 g

slithered pistachio

25 g

glace cherries, roughly chopped