A Cranberry & Apricot Couronne is the ultimate showstopper for your holiday baking. This festive French-inspired yeasted bread is shaped like a crown and generously filled with marzipan, dried fruits, and nuts, making it a delicious alternative to the traditional Christmas cake. With its stunning twisted shape and sweet, nutty filling, the Cranberry & Apricot Couronne is both beautiful to serve and irresistibly tasty. Whether you’re looking to impress guests or simply treat your family, this couronne recipe delivers festive flair and indulgent flavor.
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Why You’ll Love This Cranberry & Apricot Couronne
The Cranberry & Apricot Couronne isn’t just about looks—it’s also packed with comforting holiday flavors. This sweet bread combines tangy dried cranberries, chewy apricots, crunchy pecans, and rich marzipan, all wrapped in a soft, buttery dough. It’s a fantastic option for those who love a holiday bake that’s not too heavy but still full of warmth and sweetness.
Whether you’re an experienced baker or a curious beginner, this recipe is approachable and rewarding. The scent that fills your kitchen as it bakes? Pure holiday magic.
Ingredients for Your Festive Couronne
• Strong White Flour: Provides structure and elasticity for a soft but chewy bread
• Salt: Enhances overall flavor and strengthens gluten development
• Fast-Action Dried Yeast: Helps the dough rise beautifully
• Unsalted Butter: Adds richness and tenderness to both dough and filling
• Milk: Contributes to a tender crumb and deep flavor
• Egg: Binds ingredients and enriches the dough
For the Filling:
• Light Brown Sugar: Brings a deep caramel sweetness
• Dried Apricots: Add chewy texture and a sweet-tart balance
• Cranberries: Offer bright bursts of tanginess
• Pecans: Add a buttery crunch
• Orange Zest: Infuses citrus aroma and freshness
• Plain Flour: Helps bind the filling together
• White Marzipan: Sweet almond paste that melts into creamy richness
For Decoration:
• Icing Sugar: Used for a classic drizzle glaze
• Milk or Water: Thins the icing
• Extra Nuts & Fruit: Optional topping for color, texture, and festive flair
Substitutions and Ingredient Swaps
• Flour: Swap up to 80g with whole wheat flour for a nuttier flavor
• Butter: Use vegan butter for a dairy-free version
• Cranberries: Substitute with raisins or sultanas if preferred
• Pecans: Walnuts work great too
• Milk: Any plant-based milk can be used
• Marzipan: Try frangipane or almond paste if marzipan isn’t available
These swaps help customize the Cranberry & Apricot Couronne for dietary needs without losing its festive charm.
How to Make a Cranberry & Apricot Couronne: Step-by-Step
- Prepare the Dough
Combine strong white flour and salt in the bowl of a stand mixer. Add yeast, milk, and egg. Mix on low speed to form a rough dough. Gradually incorporate softened butter while kneading for 10–12 minutes until smooth and elastic. - First Proofing
Place the dough in a lightly greased bowl, cover with a damp cloth or cling film, and leave in a warm place for 1.5 to 2 hours until doubled in size. - Make the Filling
In a bowl, cream together softened butter and light brown sugar. Stir in chopped dried apricots, cranberries, orange zest, plain flour, and chopped pecans. Set aside. - Shape the Couronne
Roll the dough into a 33 x 25 cm rectangle on a floured surface. Spread the filling evenly across. Roll out the marzipan into a slightly smaller rectangle and lay it on top of the filling. Roll the dough into a tight log, like a Swiss roll. - Twist and Form the Crown
Using a sharp knife, cut the roll lengthwise down the center, leaving one end connected. Twist the two halves with the cut side facing upward and shape into a circular crown. Pinch the ends to seal and transfer to a baking sheet lined with parchment. - Second Proofing
Cover the shaped dough with cling film or a plastic bag. Let it rise again for 45–60 minutes, until puffed. - Bake
Preheat oven to 190°C fan. Bake the couronne for 25–30 minutes, or until golden brown and cooked through. Transfer to a wire rack to cool. - Decorate
Mix icing sugar with a splash of milk to create a glaze. Drizzle over the cooled couronne and top with extra fruit and nuts if desired.
Tips for the Best Cranberry & Apricot Couronne
• Don’t rush the first proof: Enriched dough takes longer to rise. Wait until it’s doubled in size.
• Use the twist technique properly: Keep cut sides facing up for a beautiful pattern and even baking.
• Cool before slicing: Warm marzipan can be sticky and overly sweet. Letting it cool enhances flavor and texture.
• Store well: Keep leftovers in an airtight container at room temperature. It stays moist and delicious for up to 2 days.
Including these tips helps ensure your Cranberry & Apricot Couronne turns out bakery-worthy.
Serving Ideas and Creative Variations
• Serve with: A dusting of powdered sugar, a dollop of whipped cream, or a side of mulled wine
• Add-ins: Try a sprinkle of cinnamon or cardamom in the filling for warm spice
• Make it gluten-free: Use a gluten-free bread flour blend and ensure all other ingredients are certified gluten-free
• Make ahead: Shape the couronne, cover tightly, and refrigerate overnight. Let it come to room temperature and rise before baking.
• Mini versions: Divide dough into smaller portions and shape individual couronnes—perfect for gifting!
Whether you’re serving it for Christmas morning brunch or as a dessert centerpiece, this Cranberry & Apricot Couronne adapts beautifully.
The Festive Story Behind the Couronne
The word “couronne” means crown in French, and this bread lives up to its regal name. Traditionally enjoyed in regions of France during holidays, it has become a beloved staple thanks to shows like The Great British Bake Off, where Paul Hollywood’s apricot couronne inspired a baking revival.
What makes the Cranberry & Apricot Couronne so special is its symbolism—circular like a wreath, rich like a cake, and warm like holiday cheer. It blends texture, aroma, and nostalgia into every slice.
This recipe brings that spirit home, combining the French culinary touch with the cozy flavors of Christmas. Whether you’re new to couronne or a returning fan, this bake will become a treasured tradition in your festive kitchen.
Final Touches on the Cranberry & Apricot Couronne
There’s something magical about baking a Cranberry & Apricot Couronne during the festive season. Its delicate layers, jewel-like dried fruits, and nutty marzipan center create a harmony of flavor and texture that’s both comforting and impressive. Whether you’re sharing it with family on Christmas morning or gifting it to friends, this couronne captures the warmth, joy, and sweetness of the holidays in every bite. It’s a celebration of French baking with a seasonal twist that’s destined to become a yearly tradition.
Frequently Asked Questions About Cranberry & Apricot Couronne
Can I make Cranberry & Apricot Couronne in advance?
Yes! You can prepare the dough and shape the couronne a day ahead. Simply cover it tightly and refrigerate overnight. The next day, allow it to come to room temperature and finish the second proof before baking. It can also be baked, cooled, and frozen (without icing) for up to one month.
What if I don’t have marzipan?
If marzipan isn’t available, you can substitute it with almond paste or a homemade blend of ground almonds, powdered sugar, and a few drops of almond extract. The flavor will be slightly different, but still rich and nutty. You could also skip it for a less sweet version of the Cranberry & Apricot Couronne.
Why is my couronne dough not rising?
The most common reasons are inactive yeast, a cool room temperature, or too much salt touching the yeast directly. Make sure your yeast is fresh, and always mix it separately from the salt. Let the dough rise in a warm, draft-free environment for the best results.
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Cranberry & Apricot Couronne
- Total Time: 3 hours 50 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Cranberry & Apricot Couronne is a festive French Christmas bread, filled with sweet marzipan, dried cranberries, apricots, and pecans. This beautifully twisted crown-shaped bread is the perfect holiday centerpiece, combining rich textures and vibrant flavors in every slice.
Ingredients
- 250g strong white flour
- 1/2 tsp salt
- 4g fast-action dried yeast (approx 1/2 packet)
- 50g unsalted butter, softened
- 130ml whole milk
- 1 medium egg (UK) or 1 large egg (US)
- 90g unsalted butter, softened (for filling)
- 40g light brown sugar
- 100g dried apricots, roughly chopped
- 35g plain flour
- 50g dried cranberries, roughly chopped
- 70g pecans, roughly chopped
- Zest of 1 orange
- 200g white marzipan
- 100g icing sugar
- 1.5 tbsp milk (or water)
- Extra nuts and dried fruits for decoration
Instructions
- In a stand mixer bowl, combine flour and salt. Add yeast, egg, and milk. Mix on low speed until a rough dough forms.
- Gradually add softened butter while kneading for 10–12 minutes until the dough is soft, smooth, and elastic.
- Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for 1.5–2 hours, or until doubled in size.
- Meanwhile, prepare the filling by creaming butter and sugar until light and fluffy. Mix in apricots, cranberries, flour, pecans, and orange zest.
- Roll out the proofed dough on a floured surface into a 33×25 cm rectangle. Spread filling evenly over the surface.
- Roll marzipan into a 31×21 cm rectangle and place it on top of the filling.
- Roll the dough into a log from the long side. Cut the log lengthwise, leaving one end intact. Twist the two halves with the cut sides facing up, then shape into a ring.
- Place the shaped couronne on a parchment-lined baking sheet. Cover and proof again for 45–60 minutes.
- Preheat the oven to 190°C fan (375°F). Bake for 25–30 minutes, or until golden and cooked through.
- Cool on a wire rack. Mix icing sugar with milk and drizzle over the couronne. Decorate with extra nuts and fruit.
Notes
- Let the dough proof fully to achieve a soft, airy crumb—don’t rush it.
- Always twist with the cut side up to showcase the beautiful filling layers.
- For a glossy finish, brush with warmed apricot jam instead of icing.
- Cool completely before slicing to keep the marzipan from becoming too gooey.
- Couronne can be frozen after baking—wrap tightly and freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 447 kcal
- Sugar: 30g
- Sodium: 197mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 47mg
