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
Units
Scale
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
