This year, one of the "Technical challenges" (the bakers are given the ingredients and a rudimentary recipe and have to fill in the gaps) was for an apricot couronne. I'd never even heard of a couronne, but it turned out to be an elaborate fruited yeast bread, shaped into a wreath with a very cunning little trick. Even after watching the contestants make them, I couldn't quite figure it out, so I was very pleased to see that this was one of the techniques they showed in the follow-up masterclass show (this is it on youtube - not sure how long it'll stay up though).
I was keen to give it a go, but decided to make a slightly Christmassier version. Basically I followed the recipe but substituted dried cranberries for the apricots and raisins, pistachios for the walnuts and almonds and cointreau for the orange juice. More cointreau went into the glace icing.