Blood Orange, Raspberry and Almond Couronne

Blood Orange, Raspberry and Almond Couronne



Makes 1 loaf

Time: 2 hours, plus proving and baking time


  • 650g strong white bread flour
  • 12g salt
  • 14g dried yeast
  • 35g unsalted butter
  • 2 blood oranges
  • A few drops of almond extract
  • 350 ml water
  • 1 small egg
  • 4 tbsp raspberry jam
  • 100g icing sugar
  • flaked almonds to decorate


  1. Put the flour, salt, yeast and butter into a large bowl. Make sure to put the yeast and salt on different sides of the bowl as the salt could de-activate the yeast. Grate in the zest of the oranges and then add the juice of one of them, setting the other aside for later.
  2. Add the almond extract and 2/3 of the water to the dry ingredients and stir to make a loose dough. The slowly add the remaining water to the dough, mixing together with your hands until the mixture forms a soft ball.
  3. Turn the dough out onto a table and knead for 5-10 minutes until smooth and stretchy. Put the dough back into a clean bowl, cover with cling film and leave to rise for about an hour, until doubled in size.
  4. Once risen take the dough out of the bowl and knead for a couple of seconds to knock the air out. Lightly flour a work surface and roll the rough out into a 30cm x 60cm rectangle.
  5. Spread the jam evenly over the bread sheet. Roll up the dough, long edge to long edge to make a tight roll (the same as if you were making a swiss roll).
  6. Take a sharp knife or a pair of scissors and cut the roll right down the middle, leaving the two strands joined at the very top. Twist the two strands together and then join the ends of the twist together to make a ring.
  7. Transfer the ring to a line baking tray. Cover loosely with cling film and prove for another hour or so to double in size.
  8. Pre-heat the oven to 180˚C. Beat the egg in a small bowl with a fork and then brush over the loaf to glaze. Bake in the oven for  50 minutes – 1 hour until golden brown and cooked through. If it starts to burn on top cover with tin foil and keep it in the oven. Leave to cool a little whilst you make the decoration.
  9. Take the icing sugar and put it into a bowl. Slowly trickle in the juice from the blood oranges, mixing constantly, until you get a thick, pourable icing.
  10. Drizzle the icing across the bread and then sprinkle over the flaked almonds. Enjoy!

Thanks for reading!

Emma x


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