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Apricot couronne

Paul Hollywood
  • 180 minutes
  • Serves 4

INGREDIENTS

1

Orange

60 g

Raisins

120 g

Ready-to-eat dried apricots

1

Egg, free-range

50 g

Apricot jam

200 g

Icing sugar

7 g

Instant yeast

70 g

Muscovado sugar, light

35 g

Plain flour

5 g

Salt

250 g

White bread flour, strong

25 g

Almonds, flaked

65 g

Walnuts

140 g

Butter, unsalted

105 milliliters

Milk