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Apricot couronne

Make teatime special with this sweet, glazed crown of rich bread stuffed with apricots, walnuts and raisins.

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For the dough

  • 250g/9oz strong white bread flour, plus extra for dusting
  • 5g salt
  • 7g/⅓oz instant yeast
  • 50g/1¾oz unsalted butter, softened, plus extra for greasing
  • 105ml/3½fl oz milk
  • 1 free-range egg, lightly beaten

For the filling

To finish