Apricot Couronne

Serves 12

  • Gluten free & vegan

For the filling
90g dairy-free margarine
70g light muscovado sugar
120g ready-to-eat dried apricots, chopped and soaked in orange juice
35g gluten-free plain flour
60g raisins
65g chopped walnuts
1 orange, zest only

For the dough
200g gluten-free plain flour
100g cornflour
100g ground almonds
2 teaspoons xanthan gum
1 teaspoon salt
100g caster sugar
8 teaspoons (4 x 7g sachets) dried yeast
60g dairy-free margarine, melted
350ml plant-based milk

To finish
50g/1¾oz apricot jam
100g/3½oz icing sugar
25g/1oz flaked almonds

Draw an 11 inch circle onto a piece of baking parchment. Turn it over and place on a baking tray.
Make the filling – Beat the dairy-free margarine and muscovado sugar together until smooth. Drain the apricots and add to the margarine mixture along with the gluten-free flour, raisins, walnuts and orange zest. Mix to combine.

For the dough – Weigh the gluten free flour, ground almonds, cornflour, xanthan gum, salt, caster sugar and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.

Weigh the dairy-free margarine and melt in the microwave. Measure the plant-based milk.
Pour the margarine and plant-based milk into the flour and beat until smooth. The mixture should just be able to fall from the spoon.

Place the dough into a large piping bag without a nozzle and the apricot mixture into another piping bag.
Pipe a line of dough to look like it is forming a twist. Follow with a line of the apricot mixture. Continue to form a ring.
Leave to rise for 20 – 30 minutes.

10 minutes before baking, preheat the oven to 220°c / 200°c fan oven / gas mark 7.Bake for 30 minutes until golden brown. Tap the bottom. It is cooked if it sounds hollow.
Place the apricot jam into a small saucepan with a little water. Stir to the boil then brush over the bread.
Mix the icing sugar with a drop of water, drizzle over the bread and scatter toasted flaked almonds on top.

This was made for a Great British Bake Off blog post from 2012 when I made a gluten and dairy-free version of each technical challenge. This was adapted from a Paul Hollywood recipe.