Apricot and Moscato Rising Crown
Category: Yeast Breads
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 135g |
| Dry Yeast | 4g |
| Water | 80ml |
| Manitoba Flour | 400g |
| Sugar | 75g |
| Honey | 1 tsp |
| Fine Salt | 5g |
| Butter (softened) | 120g |
| Egg Yolks | 3 |
| Vanilla Bean | 1 |
| Canned Apricots | 100g |
| Apricot Jam | 100g |
| Raisins | 100g |
| Sliced Almonds | 20g |
Instructions
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Prepare the Levain
Start by making the levain (starter dough) to enhance the rise of the dough. Sift 135g of Manitoba flour into a bowl, add the dry yeast, and mix everything together using a spoon until the ingredients are combined. For fresh yeast, you can use 12g instead of the dry version. After mixing, knead the dough by hand on a flat surface until smooth. Place it in a bowl, cover it with plastic wrap, and leave it to rise for 1 hour in a warm environment, such as an oven with the light on or a warm room.
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Prepare the Raisins and Moscato Syrup
In the meantime, prepare the filling. Rinse the raisins and soak them in 40ml of Moscato syrup (from the 200ml total) to rehydrate and infuse them with flavor. Add the seeds from one vanilla bean and let the mixture macerate for about an hour. -
Prepare the Dough
In a stand mixer fitted with a whisk attachment, combine the remaining Moscato syrup, sugar, and egg yolks. Whisk everything together until the mixture is fluffy and airy. Switch the whisk attachment for the paddle attachment, and gradually add the sifted Manitoba flour, mixing for a few minutes until the dough comes together. Once the flour is incorporated, remove the paddle and switch to the dough hook. Slowly add the softened butter, one small piece at a time, until fully incorporated. Continue kneading until the dough becomes smooth and elastic. -
Shape the Dough
Transfer the dough to a large bowl, cover it with plastic wrap, and let it rest for a while. After the resting period, roll the dough into a thin rectangle about 37 x 54 cm (15 x 21 inches) thick, around 2-3 mm. If needed, butter your work surface to prevent the dough from sticking. Brush the dough with apricot jam, leaving a 1cm border around the edges. Sprinkle the soaked raisins evenly on top. -
Add Apricots and Shape the Crown
Take the canned apricots, cut them in half and remove the pit. Slice the apricots into quarters. Roll the dough into a cylinder lengthwise and slice it lengthwise into two equal halves. Arrange the dough in a circle shape, forming a crown on a baking sheet lined with parchment paper. Place a small round mold (such as a crème caramel or babà mold) in the center to help keep the crown shape intact while baking. Carefully nestle the apricot quarters between the folds of the dough on the outer edges, ensuring even distribution. -
Second Rise
Cover the crown with plastic wrap and allow it to rise for another hour in a warm place (like the oven with the light on). -
Bake
Once the dough has finished its second rise, sprinkle the top of the crown with sliced almonds. Preheat the oven to 180°C (350°F) for static heat or 160°C (320°F) for convection. Bake for 40-45 minutes for static heat (or 35-40 minutes for convection heat), until golden brown and cooked through. -
Serve and Enjoy
Once baked, remove from the oven and let it cool before serving. The result will be a fragrant, soft crown with a delightful combination of sweet apricots, raisins, and the hint of Moscato.
This Apricot and Moscato Rising Crown makes for an irresistible treat, ideal for breakfast or a decadent snack. The sweet apricots and raisins bring a touch of fruitiness, balanced by the rich dough and the slight zing of honey and vanilla. The lightness of the dough, combined with the flavors of Moscato and apricot jam, creates a soft, pull-apart texture that’s sure to impress anyone who takes a bite. Perfect for special occasions, it can also be paired with your favorite hot beverage or enjoyed on its own for a truly luxurious experience.
