Apricot‑Marzipan Spiral Croissant

• strong white wheat flour↗250g г
• unsalted butter50g г

  soft

• whole milk↗150ml мл
• instant dry yeast↗10g г
• large egg1

  beaten

• dried apricots↗120g г

  chopped

• orange juice↗150ml мл
• unsalted butter90g г
• light muscovado sugar↗70g г
• regular flour↗35g г
• raisins↗60g г
• chopped walnuts65g г
• zest of 1 orange
• marzipan↗200g г
• apricot jam↗50g г
• цукрова пудра↗200g

  змішана з достатньою кількістю води до рідкої глазурі

Step-by-step instructions

1. 1

   The evening before baking, place the dried apricots in a bowl, cover with orange juice and let them soak.

2. 2

   In a large bowl, combine the flour, 1 tsp salt, soft butter, milk, dry yeast and beaten egg, and knead into a smooth dough. Turn it onto a lightly floured surface and knead for 6 minutes.

3. 3

   Place the dough back into the bowl, cover with a lid and let it rise in a warm place for 1 hour.

4. 4

   Meanwhile, drain the juice, leaving the apricots in it. In a separate bowl, beat the soft butter with muscovado sugar until fluffy. Add the apricots, regular flour, raisins, chopped walnuts and orange zest, and mix.

5. 5

   Turn the risen dough onto a lightly floured surface, roll it into a rectangle about 25 × 33 cm. Evenly spread the apricot filling on the surface, then roll the marzipan into a thin sheet and place it on top. Tightly roll the dough into a log, tuck the ends slightly, cut it lengthwise leaving one end joined. Twist the two strips into a spiral and shape a ring on a parchment‑lined tray. Let rise for another hour.

6. 6

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Bake the spiral for 30 minutes until it rises and turns dark‑golden. A few minutes before it’s done, gently warm the apricot jam in a small saucepan. Brush the freshly baked bread with the warm jam to create a glaze, and let it cool. Once cooled, generously drizzle the spiral with a liquid glaze.