Middle Eastern Couronne

with Apricot Glaze

This traditional French celebration Courrone or 'Crown' has been given a Middle Eastern makeover. Finished with a sweet apricot glaze and a scattering of delicate rose petals, this beautiful creation is guaranteed impress when served at the table

Serves 6

INGREDIENTS

For the dough

250ml whole milk

60g butter

500g strong white flour

40g caster sugar

10g salt

1/2 tsp ground cardamom (about 10 pods)

2 eggs, beaten

15g fresh yeast

For the filling

100g dried apricots, soaked in boiling water for 30 minutes

100g pistachios

100g pecan nuts

100g almonds

2 tbsp golden caster suagr

1/2 tsp ground cardamom (about 10 pods)

For the glaze

1 tbsp apricot jam

120g icing sugar

1 tbsp hot water

1 tsp orange blossom water

To garnish

Rose petals

1 tbsp shelled pistachios, cut into slivers

  1. For the dough, gently warm the milk in a saucepan and add the butter to melt, turn the heat off and allow to cool to lukewarm.

  2. In the bowl of a food mixer, stir together the flour, sugar, salt and ground cardamom. Using the dough hook on a low speed, add the beaten eggs followed by the milk and allow the flour to hydrate for a minute. Crumble in the yeast, increase the speed to medium and knead for five to ten minutes or until the dough is smooth and elastic. Cover the bowl with cling film and refrigerate overnight.

  3. The next morning, remove the dough from the refrigerator. Allow the dough to come to room temperature. Meanwhile, for the filling, drain the apricots and chop roughly along with the nuts. Mix them together in a bowl and stir in the sugar and ground cardamom.

  4. Turn the dough out on to a lightly floured surface and roll into a large rectangle and scatter the filling all over. Roll the dough into a sausage, then cut in half lengthways to divide into two strands, but leaving one end intact for a few centimetres. Twist the two ropes, and join the ends together to make a ring. Place on a baking tray. Cover again loosely with cling film and allow to prove until double in size.

  5. Preheat the Miele combination steam oven on Fan Plus 180°C and then, when the dough is ready, select the following cooking method: Combi mode – Fan Plus 180°C, 60% moisture, 25 minutes.

  6. Once baked, allow the couronne to cool on a wire rack.

  7. To decorate, warm the apricot jam in a small saucepan and brush evenly on the couronne. Sift the icing sugar into a bowl and add the hot water and orange blossom water. Stir the mixture until it is the consistency of the thick cream and then drizzle it over the couronne. Finish by scattering with the pistachios and rose petals. Slice to serve.

Food Tip: Try using different flavour combinations for the filling such as dried cherry and poppy seeds or dates and walnuts.

Appliance Tip: This wreath also works beautifully baked on the Cake Plus function.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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