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Paul's Apricot Couronne

Paul Hollywood
  • minutes
  • Serves

INGREDIENTS

1

Orange, zest of

60 g

Raisins

120 g

Ready-to-eat dried apricots

1

Egg, medium

50 g

Apricot jam

100 g

Icing sugar

70 g

Muscovado sugar, light brown

35 g

Plain flour

5 g

Salt

250 g

White bread flour, strong

25 g

Almonds, flaked

65 g

Walnut pieces

140 g

Butter, unsalted

105 milliliters

Milk, full-fat

1

X7g sachet fast-action dried yeast