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- Cherry Loops
Cherry Loops
Prep time:
Cook time:
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Ingredients
- 400g plain flour, plus extra for dusting
- 1 sachet dried yeast
- 1 tsp salt
- 25g golden caster sugar, plus 2tbsp
- 40ml sunflower oil
- 1 egg, beaten, for brushing
- 2 tbsp sesame seeds (optional)
- 2 tbsp flaked almonds (optional)
- 500g frozen cherries
- 1 medium lemon, juiced
Method
Step 1
Put the flour, yeast, salt, sugar, oil and 215ml lukewarm water in a stand mixer with a dough hook. Mix for 4 mins to form a smooth dough that comes away from the bowl (or knead by hand for 6-8 mins). Cover with a clean tea towel and prove in a warm place for 1 hr, until springy.
Step 2
Meanwhile, put the cherries, 2 tbsp sugar and lemon juice in a pan; cook gently for 10-15 mins, until soft and the juices have reduced to a thick syrup. Set aside to cool.
Step 3
Preheat the oven to 180°C/160°C fan/gas 3. Line 1-2 baking trays with baking paper. Dust a work surface and rolling pin with flour, divide the dough into 8 balls and roll each into a rectangle about 30 x 12cm.
Step 4
Spoon some filling along one long edge, leaving a 2cm gap at the ends, and brush the dough with water. Starting from the cherry edge, roll into a cigar shape. Make into a loop by flattening one end and wrapping the flat dough around the other end; pinch to seal. Put on a tray and repeat.
Step 5
Brush the loops with the beaten egg, sprinkle with sesame seeds and almonds (if using); bake on the lower oven shelf for 15-20 mins, until golden. Leave to cool on the tray a little; serve while still warm.
Shop the ingredients
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Value
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