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Apricot couronne
1 batch of sweet, enriched dough.
For the filling:
50g ready to eat apricots
15g butter
50g muscavado sugar
5ml ground cinnamon
5ml ground all spice
50g sultanas
milk for brushing
For decoration:
45ml icing sugar mixed with 15-30ml orange juice
pecan nuts
candied fruits or peel - optional
Roll out the dough into a rectangle. Brush with melted butter and sprinkle on the sugar, spices, sultanas and apricots. Roll up like a Swiss roll along the longest length. Then join the ends together to form a ring shape. Using scissors cut 2/3 through at 4cm intervals. Twist the sections so they start to lie sideways. Leave to recover for 15-20mins. Bake for 20-25mins @ 190ºc.
Cool on a wire rack and decorate with the icing, nuts and peel - if using
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