|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)|
|Margarine, to spread|
|100||g||Cinnamon sugar (125 ml / ½ cup)|
|Egg, to brush|
- Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
- Knead the dough well until smooth and shiny, about 10 minutes.
- Knock the dough down and knead, whilst working in the cherries and fruit. Roll the dough out into a circle, about 5 mm (1/4 inch) thick and place onto a greased baking tray. Spread with a thin layer of soft margarine and sprinkle with cinnamon sugar.
- Place a glass in the centre and divide the circle into 4 quarters, cutting from the glass towards the outer edge. Divide each quarter into four equal portions, ending up with 16 slices altogether.
- Place 2 slices on top of each other, ending up with 8 portions. Remove the glass.
- Hold each triangle where it joins at the centre and twist 3 times from the other end. Roll the twist to form a spiral and place the first twist in the centre from where the glass was removed. Twist and spiral the remaining triangles and arrange them around the first, forming a rose.
- 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 30 minutes, or until golden brown. Glaze and dribble with glace icing.
Mix 100 g (250 ml) (1 cup) sugar and 125 ml (1/2 cup) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously.
Mix 130 g (250 ml) (1 cup) icing sugar and 45 ml (3 tbsp) milk or water together to form a smooth, dripping consistency.