Deluxe Apricot & Walnut Crown

In a large mixing bowl, add flour. Place salt to one side of the bowl and yeast to the other. Add butter, milk, and egg, and combine using your hands. Continue to mix until all of the flour from the bowl sides is integrated. Use the dough to clean the bowl sides and continue until a soft dough is formed.

Transfer the dough to a lightly floured surface and knead for 10-12 minutes. Persist through the initial wet stage until the dough forms a soft, smooth skin.

Once the dough is smooth and silky, place it in a lightly oiled bowl. Cover the bowl with a tea towel and leave it to rise for one hour or until the dough's size has doubled.

In the meantime, prepare the filling by beating the butter and muscovado sugar together until smooth. Strain the apricots and add them to the butter mixture alongside flour, raisins, walnuts, and orange zest. Combine well.

Line a baking tray with parchment paper or silicone paper.

Carefully turn the risen dough onto a lightly flared surface. Without knocking out the air, roll out the dough into a 33x25cm/13x10in rectangle. Ensure you have a long edge closest to you by turning the dough 90 degrees if necessary. Evenly spread the apricot mixture over the dough. Tightly roll up the dough (like a Swiss roll) and gently roll to seal. Cut the roll lengthwise in half (leave one end joined for convenient dough twisting and forming the circular crown).

Twist the two dough strands to form a ropelike shape. Join the ends of the rope to form a circular 'crown' and place it on the baking tray.

Place the tray in a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly when lightly poked with a finger. During this time, preheat the oven to 200C/400F/Gas 6.

Bake the couronne for 25-35 minutes, or until it rises and turns golden brown. Set it aside to cool on a wire rack.

Gently warm the apricot jam with a bit of water, then strain it and brush it over the warm loaf for the glaze. Combine the icing sugar with enough water to create a thin icing. Drizzle over the loaf and top with flaked almonds. Let it cool before serving.