Apricot couronne from How to Bake by Paul Hollywood

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • dried apricots
  • Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on December 17, 2014

    This is extremely successful! And adaptable - I did a Christmas version last year with cranberries and pistachios.

  • kateastoria on December 16, 2014

    online at http://paulhollywood.com/recipes/apricot-couronne/

  • Alro9 on November 06, 2013

    This is a fabulous receipe and is really worth trying if you like yeast cooking and are getting into baking. I like to make up the dough and up it in the fridge the night before and then complete whatever I am making the next day to make the timings easier to fit into family life. This was delicious warm out of the oven.

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