Can I make the Cranberry and Apricot Couronne ahead of time?

Yes! You can prepare the dough and filling the night before and store the shaped (but unbaked) couronne in the refrigerator overnight. Allow it to come to room temperature and complete the second rise before baking. Alternatively, bake the couronne ahead and store it in an airtight container; it stays fresh for up to 3 days and can be gently reheated.

What can I use instead of marzipan in this recipe?

If you're not a fan of marzipan or need a substitute, almond paste is the best alternative. It’s slightly less sweet and more coarse in texture. You can also omit it entirely for a less rich couronne or use a cinnamon-sugar butter spread with chopped nuts for a different flavor profile.

Can I freeze the Cranberry and Apricot Couronne?

Absolutely. Once baked and cooled completely, wrap the couronne tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature, then reheat in a low oven (around 150°C) for 10–15 minutes. If desired, add fresh icing and toppings after reheating for a just-baked finish.

Cranberry and Apricot Couronne – Best Christmas Recipe

Name: Cranberry and Apricot Couronne
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Cuisine: French
Ingredients: 250g strong white flour: provides structure and elasticity; 1/2 tsp salt: enhances flavor; 4g fast-action dried yeast (approx 1/2 packet): helps the dough rise; 50g unsalted butter (softened): enriches the dough; 130ml whole milk: activates the yeast and softens the dough; 1 medium egg: binds ingredients and enriches the dough; 90g unsalted butter (softened): used in the filling for creaminess; 40g light brown sugar: adds caramel-like sweetness to the filling; 100g dried apricots (roughly chopped): sweet and chewy fruit layer; 35g plain flour: helps thicken and spread the filling evenly; 50g dried cranberries (roughly chopped): tartness for balance; 70g pecans (roughly chopped): provides a crunchy texture; Zest of 1 orange: adds bright citrus notes; 200g white marzipan: almond-flavored filling for richness; 100g icing sugar: used to make the glaze; 1.5 tbsp milk: thins the icing for drizzling; Extra pecans and dried fruit: optional, for garnish

Description

A festive French-inspired sweet bread, the Cranberry and Apricot Couronne is a crown-shaped yeasted dessert filled with marzipan, dried fruit, and crunchy pecans. This stunning centerpiece is perfect for Christmas celebrations, offering a delightful blend of textures and holiday flavors.

Ingredients

Scale

250g strong white flour: provides structure and elasticity
1/2 tsp salt: enhances flavor
4g fast-action dried yeast (approx 1/2 packet): helps the dough rise
50g unsalted butter (softened): enriches the dough
130ml whole milk: activates the yeast and softens the dough
1 medium egg: binds ingredients and enriches the dough
90g unsalted butter (softened): used in the filling for creaminess
40g light brown sugar: adds caramel-like sweetness to the filling
100g dried apricots (roughly chopped): sweet and chewy fruit layer
35g plain flour: helps thicken and spread the filling evenly
50g dried cranberries (roughly chopped): tartness for balance
70g pecans (roughly chopped): provides a crunchy texture
Zest of 1 orange: adds bright citrus notes
200g white marzipan: almond-flavored filling for richness
100g icing sugar: used to make the glaze
1.5 tbsp milk: thins the icing for drizzling
Extra pecans and dried fruit: optional, for garnish

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Instructions

In a stand mixer bowl, combine flour, salt, yeast, milk, and egg. Mix until a rough dough forms.
Gradually add the softened butter and knead for 10–12 minutes until smooth and elastic.
Transfer the dough to a greased bowl, cover, and let it proof for 1.5 to 2 hours until doubled in size.
Meanwhile, cream the butter and brown sugar for the filling. Stir in apricots, flour, cranberries, orange zest, and pecans.
Roll out the proofed dough into a 33 x 25 cm rectangle on a floured surface.
Spread the fruit and nut filling evenly over the dough.
Roll out the marzipan into a 31 x 21 cm rectangle and place it on top of the filling.
Roll the dough tightly into a log (like a Swiss roll). Cut it lengthwise down the middle, leaving one end intact.
Twist the two halves with the cut sides up, then shape into a ring and pinch the ends together.
Place the couronne on a parchment-lined baking sheet. Cover and proof for another 45–60 minutes.
Preheat the oven to 190°C (fan). Bake for 25–30 minutes until golden brown and cooked through.
Let the bread cool on a wire rack. Mix icing sugar and milk to create glaze and drizzle it over the cooled couronne. Garnish with extra nuts and fruit if desired.

Notes

Allow full proofing time for best texture — enriched dough rises slower.
Cut sides of the dough should face up when twisting for a beautiful swirl.
Ensure the couronne is completely cool before slicing to avoid sticky cuts.
Store in an airtight container for up to 3 days at room temperature.
Optional: Swap marzipan with almond paste for a slightly different flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 447
Sugar: 30g
Sodium: 197mg
Fat: 23g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 55g
Fiber: 3g
Protein: 8g
Cholesterol: 47mg