Category: Sweet Bakes

Cherry Nut Plait

Makes: 1 Cherry Nut Plait
Oven: 180°C / 350°F
Preparation Time: 1 hour and 40 minutes
Baking Time: 30 minutes
420 g Cake flour (875 ml / 3½ cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
125 ml Lukewarm milk (½ cup)
1   Large egg (beaten)
80 ml Lukewarm water (approx. ⅓ cup)
80 g Red and green cherries, chopped (125 ml  / ½ cup)
75 g Raisins / fruit mix (125 ml / ½ cup)
    Egg, to brush
    Glaze, to brush
    Icing sugar, to dust
  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
  3. Knead the dough well until smooth and shiny, about 10 minutes.
  4. Knock the dough down and knead, whilst working in the cherries and fruit. Divide the dough into 3 equal pieces.
  5. Further divide 1 piece into 3 equal pieces and roll each piece into a long strand, (about 30 cm long). Join strands together at one end, plait and pinch ends together to seal.
  6. Halve each of the remaining two pieces and roll each piece into a strand (about 40 cm long). Join together and plait, starting with the strand on the far left. Place the strand over the second strand, under the third and over the fourth. Repeat once again, starting with the strand from the left, until the plait is complete. Pinch ends together to seal.
  7. Repeat
  8. Place the 4-strand plait onto a greased baking tray, brush with water and place the 3-strand plait on top of the 4-strand plait. Cover with greased plastic and allow to rise until double in volume, about 20 – 30 minutes. Brush with egg and bake in a preheated oven at 180 °C / 350 °F for about 30 minutes, or until golden brown. Brush with glaze and dust with icing sugar.