Apricot & marzipan twist

Apricot & marzipan twist

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(13 ratings)

Cook: 30 mins 45 mins + overnight soaking and rising

More effort

Serves 12
Paul Hollywood's almond and apricot 'couronne' is crammed with fruit and nuts and is a great alternative to stollen

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal418
  • fat17g
  • saturates7g
  • carbs64g
  • sugars46g
  • fibre2g
  • protein6g
  • salt0.49g


    For the dough

    • 250g strong white bread flour
    • 50g unsalted butter, softened
    • 150ml whole milk
    • 10g fast-action dried yeast



      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 1 large egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    For the filling

    • 120g dried apricot, chopped
    • 150ml orange juice
    • 90g unsalted butter
    • 70g light muscovado sugar
    • 35g plain flour
    • 60g raisin
    • 65g chopped walnut



      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

    • grated zest 1 orange



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 200g marzipan
      Marzipan cake



      One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

    To finish

    • 50g apricot jam
    • 200g icing sugar, mixed with enough water to make a runny icing


    1. The night before, put apricots and orange juice in a bowl and set aside.

    2. To make the dough, put flour, 1 tsp salt, butter, milk, yeast and egg in a bowl, and mix together to form a dough. Turn the dough out onto a lightly floured surface and knead for 6 mins.

    3. Transfer dough to a mixing bowl. Cover, then set aside to rise in a warm place for 1 hr.

    4. Meanwhile, drain the apricots. In a mixing bowl, cream the butter and muscovado sugar until fluffy. Mix in the apricots, flour, raisins, walnuts and orange zest.

    5. Turn the risen dough out onto a lightly floured surface. Roll it out to a rectangle, about 25 x 33cm. Evenly spread over the apricot mix, then roll out the marzipan and lay it on top. Roll up the rectangle tightly so it looks like a Swiss roll. Roll slightly, then cut lengthways along the roll, leaving 1 end joined. Twist 2 lengths together, then shape into a ring on a baking sheet lined with baking parchment. Set aside to rise for 1 hr.

    6. Heat oven to 200C/180C fan/gas 6. Bake the twist for 30 mins until risen and dark golden. Towards the end of the baking time, gently warm the apricot jam in a small pan. Brush the freshly baked loaf with the warm jam to glaze it, then set it aside to cool. Once cooled, drizzle the twist heavily with the runny icing.

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    Comments, questions and tips

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    Jennypugh62's picture
    27th Apr, 2020
    Just made this and happy to say it turned out really well! There is slightly too much liquid in the recipe so I needed to add a little more flour but it came together well and survived the twisting process!
    11th Dec, 2018
    Just made this. I have Paul’s book How to Bake so I followed the same recipe from there. This recipe was so enjoyable and therapeutic to make, and the result was great. My kitchen was cold so the second proofing wasn’t ideal. But it turned out to be very delicious and I can’t imagine how good it would be if the proofing was slightly better. Thank you Paul!!
    25th Nov, 2018
    I love this recipe! I've made it a few times now. I added dates and figs instead of apricots and sultanas this time. You could really add anything I think. You need a little patience to make it but it's worth it
    18th Nov, 2014
    I've just taken this out of the oven. It's exploded. Filling all over the place. Tastes good but looks a mess. Found it a difficult recipe really. filling exposed right form when you cut it into 'legs'. How do you avoid it spilling out? Very time consuming and expensive mistake :(
    8th Dec, 2013
    I made this yesterday following the recipe in Paul's book 'How to Bake'. It differs slightly to the recipe above, I followed it to the letter and it turned out lovely. I always leave my bread to rise for a couple of hours at least, and I found the dough an easy and beautiful soft one to roll. Once assembled I prove on the kitchen table with an food umbrella over the baking tray and cover the umbrella with a couple of clean tea towels. It works just as a plastic bag would but without the possibility of the dough sticking to the bag ( which is how I came about this alternative idea!) It is a centrepiece thats for sure, but very sweet and shared it out amongst friends and family. x
    16th Oct, 2013
    I just made this recipe, and it spread out all over the place! It looks like a couronne pancake! lol. Paul Hollywoods recipes says 5g of salt in the dough, 135ml of milk, not 150, and 1 medium egg, not large. I have his book, so maybe should have followed his recipe from the start! I'm sure this one tastes lovely, but its not very attractive *sad Ruby from GBBO face* :o)
    12th May, 2013
    This is absolutely delicious - yes it's sweet but you don't need to have too much. The dough was fine as I kneaded it in my Kenwood mixer and the filling was easy to make but when I shaped the couronne the filling was exposed so when it baked it seeped out quite a lot and made it sticky. I'm also not very good at the shaping part so it looked pretty messy!! I'd definitely make it again as it's so delish but would make two individual rolls and seal the filling in, then twist together.
    25th Dec, 2012
    I made two versions of this recipe and both were highly successful. One was made with Kamut flour which people with a wheat/gluten intolerance can often eat. Kamut flour does have some gluten in it, which you need for a good bread dough. This is a suburb recipe and will replace the Stollen I usually make. Just a tip for those who said the basic dough was sticky. Knead it more! Use a machine with a dough hook and give it the full 6 mins. Look for the gluten strands , then you'll get a soft but wonderfully elastic dough.
    19th Dec, 2012
    I made this today. Changed a little of the recipe. I used Sultanas and currants instead of the Apricot and didn't soak them and added mixed spice, cinnamon and nutmeg and a little orange juice. The dough is very sticky as Paul says it should be. Had fun fighting with it at first !!!! but eventually it kneads into a lovely dough. The rise was amazing. I glazed it with 2 tbsp milk & 2 tbsp castor sugar brought to the boil and simmered for 2 mins and brushed over and then sprinkled with icing sugar. it was very tasty and moorish. How long does it keep for?
    15th Apr, 2012
    I also added more flour as my dough turned out to be quite sticky as well. It worked perfectly and it is very yummy!


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