⅔ cup(s), (160ml) warmed
2 tsp, (1x7g sachet)
2½ cup(s), (375g)
reduced fat oil spread
Cherries, pitted, frozen
1 cup(s), thawed
1 x 3 second spray(s)
- Whisk the milk, yeast and half the caster sugar in a small jug. Set aside for 10 minutes or until frothy.
- Meanwhile, process the flour, cinnamon, mixed spice, pinch of salt and remaining caster sugar in a food processor until combined. Add the yeast mixture and process until the dough just comes together. With the motor running, gradually add the spread until a dough forms. Turn the dough onto a lightly floured surface and knead for 3-4 minutes or until smooth. Place in an oiled bowl. Cover. Set aside in a warm, draught-free place to prove for 1 hour or until dough doubles in size.
- Lightly spray a 30cm x 25cm swiss roll tray with oil. Punch down the dough. Stretch and spread dough into prepared tray. Using your fingertips, push down firmly to create indents in the dough. Place the cherries onto indents. Lightly spray with oil. Cover and set aside in a warm place to prove for 1 hour or until doubled in size.
- Preheat oven to 210°C. Bake for 20 minutes or until golden and sounds hollow when tapped. Dust with icing sugar and serve.