The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Paul Hollywood's Apricot Couronne

Juergen Krauss's picture
Juergen Krauss

Paul Hollywood's Apricot Couronne

The other evening I was watching the sweet dough episode of The Great British Bakeoff and when it got to the technical challenge (a product which the contestants don't know in advance and only basic directions are given) - Paul Hollywood's Apricot Couronne - my wife said: I WANT THAT.

This morning I downloaded the recipe

and made it.

A fairly easy enriched dough, an interesting filling and a stunning result.

Highly recommended.

Notably is the absence of sugar in the dough, all the sweetness comes from the filling, balancing texture and fruity taste very nicely.

Here some more pics:


Happy Baking,



SylviaH's picture

Who could pass of a slice of this lovely pastry.  


Janetcook's picture

Hi Juergen,

I am with your wife on this one!  I want that and what a beauty you have created all the way to the delicate icing to top it all off.  You are some talented baker - versatile too I might add.

I can't imagine there is any of this left in your house at this point.  

Thanks for the post and photo of what's happening in your kitchen :D

Take Care,


trailrunner's picture

You made a lovely breakfast bread. I bet the fragrance and crumb were so good with a cup of coffee steaming . c

Mebake's picture

Mmmm. Well done, Juergen. You've baked a stunning pastry!


mini_maggie's picture

I would say "Will you marry me??"

Beautiful and you have a very lucky wife!

dabrownman's picture

breakfast and then I see this start feeling hunger pangs but know what ever I make, won't match up to my new found expectations.  Well done Juergen!

Juergen Krauss's picture
Juergen Krauss

SylviaH, Janet, tailrunner, Khalid, mini_maggie, dabrownman,

Thank you very much for your comments.

You wouldn't believe it, but we ate the last slice today. Wonderful.

When I went out shoppng tooday I have been told to get the ingredients for the next couronne.

Khalid, I wanted to reply to your recent post - it looks like you are embarking on a very interesting journey, and I hope t

to see more pictures of your pastry soon.

Thanks again,