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Apricot Pecan Raisin Crown Bread with Orange Glaze and Soft Enriched Dough
This Apricot Pecan Raisin Crown Bread is a soft, twisted loaf filled with fruit, nuts, and bright orange zest. Finished with a light glaze, it’s perfect for brunch or a weekend bake.
Apricot, pecan, and orange zest braided crown bread.
Why you will love and enjoy this Apricot Pecan Raisin Crown Bread
- The filling is sweet, citrusy, and just a little sticky in the best way
- It looks bakery worthy but is surprisingly doable at home
- That orange glaze soaks in slightly and makes every bite better
Apricot Pecan Raisin Crown Bread
- Prep Time: 30 minutes
- Proofing Time: 105 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 – 10 slices depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Moderate Baking
Description
This is one of those bakes that looks impressive but in fact is only a bit of rolling and twisting. The apricot filling melts into the dough while baking, and the citrus glaze ties it all together.
Ingredients
Dough
- 250 g strong white bread flour, plus extra for dusting
- 5 g salt
- 7 g instant yeast
- 50 g unsalted butter, softened
- 105 ml lukewarm milk
- 1 large free-range egg, lightly beaten
Filling
- 90 g unsalted butter, softened
- 70 g muscovado sugar
- 120 g dried apricots, chopped
- Orange juice, enough to cover the apricots
- 35 g cake flour
- 60 g raisins
- 65 g pecans, chopped
- Zest of 1 orange
Glaze
- 50 g apricot jam
- 200 g icing sugar
- 10 – 15 ml orange juice
- 25 g flaked almonds
Instructions
- Sift 250 g strong white bread flour into a large bowl.
- Add 5 g salt and 7 g instant yeast on opposite sides of the bowl, then whisk lightly.
- Rub in 50 g softened unsalted butter with your fingertips until the mixture looks like fine crumbs.
- Add 1 lightly beaten egg.
- Warm 105 ml milk until just lukewarm, not hot, then pour it in.
- Mix everything with your hands until it forms a soft dough and pulls away from the bowl. If it feels a bit sticky, that’s fine; do not add too much extra flour.
- Turn the dough onto a lightly floured surface and knead for 10 to 12 minutes. You’re aiming for a soft, slightly tacky dough that springs back when pressed.
- Place the dough in a lightly oiled bowl, cover, and leave for about 1 hour or until doubled in size. If your kitchen is cool, give it a bit more time.
- Soak 120 g chopped dried apricots in orange juice just to cover for at least 10 minutes, then drain well. Pat them lightly dry so the filling isn’t too wet.
- Beat 90 g softened butter with 70 g muscovado sugar until smooth.
- Stir in the drained apricots, 35 g cake flour, 60 g raisins, 65 g chopped pecans, and the zest of 1 orange. Mix until spreadable.
- Line a baking tray with parchment and lightly grease it.
- Turn the risen dough onto a floured surface and roll it into a rectangle about 33 x 25 cm. Keep one long edge facing you.
- Spread the apricot filling evenly, leaving a small border along the edges so it doesn’t spill out too much.
- Roll the dough up tightly like a Swiss roll. Pinch the seam to seal.
- Cut the roll lengthwise down the middle, leaving one end attached if you like; it makes twisting easier.
- Twist the two strands together, keeping the cut sides facing up, then form into a ring and pinch the ends together.
- Transfer to the prepared tray.
- Cover loosely with a clean plastic bag or lightly oiled wrap and leave for 30 to 45 minutes. It should puff up and spring back lightly when touched.
- Meanwhile, preheat your oven to 400⁰F (200⁰C), or 355⁰F (180⁰C) for fan assist.
- Bake for 25 to 30 minutes until deeply golden and cooked through.
- Cool slightly on a wire rack.
- Warm 50 g apricot jam with a splash of water and brush over the warm bread.
- Mix 200 g icing sugar with 2 to 3 tsp orange juice to make a pourable icing, then drizzle over.
- Sprinkle with 25 g flaked almonds.
- Let it cool a bit before slicing.
Notes
Prepared, tried, and tested by Gail
This braided crown, packed with fruit and crunch, is a satisfying bake with layers of fruit and soft dough. It feels a bit special without being complicated.
Apricot Pecan Raisin Crown Bread is the kind of bake that feels rewarding from the first knead to the final slice. The soft dough, fruit filling, and light citrus glaze come together in a way that makes it hard to stop at one piece, and it’s just different enough to feel worth making again.
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