British Baking Show Mincemeat Food
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MINCEMEAT & MARZIPAN COURONNE - THE GREAT BRITISH …
From thegreatbritishbakeoff.co.uk
Servings 12Published Nov 4, 2021Category Bread
- Tip the flour into the bowl of a stand mixer fitted with the dough hook. Add the sugar, yeast, mixed spice and salt and mix to combine. Make a well in the centre.
- Warm the milk until lukewarm, add the butter and pour the mixture into the well along with the eggs and vanilla. Mix on low–medium speed until combined, scraping down the inside of the bowl from time to time.
- Meanwhile, make the filling. Tip the crumbled marzipan into a bowl, add the mincemeat, almonds and pistachios and mix well.
- Turn out the dough onto a lightly floured work surface and roll it into a neat 50 x 30cm rectangle with one of the long sides nearest you. Spread the mincemeat mixture evenly over the top.
- Transfer the roll to a sheet of baking paper and slice it in half lengthways. With the cut sides facing upwards, twist the halves around each other, shaping them into a ring at the same time.
- Brush the couronne with beaten egg to glaze and scatter it with pearl sugar. Bake it for 25 minutes, then reduce the oven temperature to 170°C/150°C fan/325°F/Gas 3 and bake it for a further 10–15 minutes, until golden brown (cover it loosely with foil to prevent it burning, if needed).
- To decorate, mix the icing sugar with the juice to a drizzly icing. Spoon this into the small piping bag, snip the end and pipe zig-zag lines across the wreath.
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