Ingredients

60gr chopped glanced cherries

And candied orange peel

3 tablespoon brandy

500gr plain flour

1 pkt instant yeast

90gr castor sugar

150ml milk frian flag

90gr butter softened

4 beaten eggs

2 tablespoon pine nuts

6 teasepoon sugar crushed

2 tablespoon warm sieved apricot

glanced half cherries and strips of candied orange peel to decorate

Method

Mix the cherries and orange peel in a small ball stir in the brandy and leave to stalk . Put 100gr of the flour into a large mixing bowl stir in the yeast and a teasepoon of caster sugar and make a hole in the center . Add the milk and stir to make a thick batter, then cover with a cloth and let it stand for 20 minutes until froth. Beat the rest of the sugar with the better until pale and fluffy then beat in the 4 eggs one at a time .

Add this to the yeast mixture together with the rest of the nuts and the fruit and brandy and mix it all to a soft but not sticky dough adding extra flour if necessary . Turn it out to a flavored surface and kneald 8minutes until smooth and elastic .Return the dough to the washed dried and greased cover bowl with a cloth and leave to use until doubled in size.

Turn the dough out punch it down and kneald it for a couple of minutes then cut it off and reserve a third. Roll the longer piece into a 50cm coil and coil it on a greased baking sheet joining the ends together firmly. Cut the remaing into 8 pieces and roll them into balls . . Make 8 dents with your thumb at intervals round the ring to brush the rolls with a dab and beaten and sit them in the dents cover with a cloth to leave and rise until doubled in size . Brush with egg yolks and with a crushed sugar lumps . Bake in a 180/c for about 40/c until golden brown and decorate with cherry and candied orange peel jewels .

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