Ingredients

• 250g/9oz strong white bread flour
• plus extra for dusting
• 5g salt
• 8g instant yeast
• 50g/1¾oz unsalted butter
• softened
• plus extra for greasing
• 135ml/4½fl oz whole milk
• 1 free-range egg
• lightly beaten
• 90g/3¼oz caster sugar
• 140g/5oz icing sugar
• plus extra for dusting
• 220g/7¾oz ground almonds
• 1 orange
• finely grated zest only
• 1 free-range egg
• beaten
• 400g/14oz ready-made mincemeat
• 50g/1¾oz apricot jam
• 200g/7oz icing sugar
• 50g/1¾oz pistachios
• cut into slivers
• 25g/1oz glacé cherries
• roughly chopped

Directions

• For the couronne
• tip the flour into a large mixing bowl
• then add the salt to one side of the bowl and the yeast to the other. Add the butter
• milk and egg and stir the mixture with your fingers until it comes together as a dough. Continue mixing until the sides of the bowl are clean and the dough is soft.
• Turn out the dough onto a lightly floured surface and knead for 5-6 minutes
• or until the dough has stopped feeling sticky and has a smooth
• silky exterior. Return the dough to the bowl
• cover with cling film and set aside to prove in a warm room for at least 30 minutes and up to one hour.
• For the marzipan
• mix the caster sugar
• icing sugar and ground almonds together in a large bowl
• then stir in the orange zest and beaten egg and mix again until the ingredients are well combined and have come together as a thick paste.
• Turn out the paste onto a work surface lightly dusted with icing sugar
• then knead until smooth. Roll the marzipan into a ball
• then wrap in cling film and chill until needed.
• When the couronne dough has about doubled in size
• turn it out onto a lightly floured surface. Without knocking it back
• roll out the dough into a rectangle 33x25cm/13x10in in size.
• Turn the dough rectangle so that the long edge is facing you. Spread an even layer of mincemeat all over the dough.
• Turn out the marzipan onto a lightly floured work surface and roll it out to a rectangle similar in size to the dough. Lay the marzipan over the mincemeat.
• Roll the dough tightly like a Swiss roll
• then cut the roll almost in half lengthways
• all the way through. Twist the two lengths of dough together in a spiral
• then join the ends to form a ring.
• Line a baking tray with baking parchment
• then place the couronne onto it and set aside to prove again for a further 30-60 minutes
• or until the dough springs back quickly when lightly prodded.
• When the couronne has proved
• preheat the oven to 210C/425F/Gas 7.
• Bake the proved couronne for 20-25 minutes
• or until risen and golden-brown. Transfer to a wire rack to cool.
• While the couronne is cooling
• heat the apricot jam with a splash of water in a small pan over a medium heat until runny. Pass through a sieve to remove any pieces of fruit
• then brush the sieved jam all over the warm couronne to glaze. Set aside to cool completely.
• Just before serving
• in a bowl mix the icing sugar with enough water to form a thin
• runny icing (1-2 tablespoons of water). Drizzle or brush the icing over the couronne
• then sprinkle over the pistachio slivers and chopped cherries.