Finnish fruit plait Complexity medium This recipe is

www. foodafactoflife. org. uk © Food – a fact of life 2019

Ingredients 250 g white strong plain flour 15 g butter or soft spread 1

Equipment Baking tray Fork Pastry bush Flour dredger Weighing scales Cooling rack Sieve Mixing

Method 1. Preheat the oven to 200°C or gas mark 6. www. foodafactoflife. org.

2. Grease or line the baking tray. www. foodafactoflife. org. uk © Food –

3. Sift the flour and spice into the mixing bowl and add salt. www.

4. Stir in the currants, peel and yeast. www. foodafactoflife. org. uk © Food

5. Stir the sugar into the milk in the measuring jug. Stir until the

6. Make a well in the centre of the flour and pour in the

7. Melt the butter or spread and add to the flour. www. foodafactoflife. org.

8. Break the egg into the small bowl and beat with the fork. www.

9. Add half the beaten egg. www. foodafactoflife. org. uk © Food – a

10. Mix to a soft dough using the palette knife. www. foodafactoflife. org. uk

11. Turn out onto the lightly floured surface and knead for 5 minutes. www.

12. With lightly floured hands, divide the mixture into three portions and roll into

13. Place the lengths onto the baking tray and neatly plait together, tucking in

14. Cover the plait with cling film and leave in a warm place to

15. Brush with the remaining egg. www. foodafactoflife. org. uk © Food – a

16. Bake for 10 minutes. Reduce the oven temperature to 170°C or gas mark

17. Remove the plait and transfer to the cooling rack. www. foodafactoflife. org. uk

Top tips • A thin icing may be made to cover the plait for

Finnish fruit plait For further information, go to: www. foodafactoflife. org. uk This recipe

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Finnish fruit plait Complexity: medium This recipe is from the original Licence to cook programme and is provided under the Open Government Licence. www. foodafactoflife. org. uk © Food – a fact of life 2019

www. foodafactoflife. org. uk © Food – a fact of life 2019

Ingredients 250 g white strong plain flour 15 g butter or soft spread 1 x 15 ml spoon mixed spice or cinnamon 125 ml lukewarm milk ½ x 5 ml spoon salt 1 egg (medium) 75 g currants 25 g mixed peel 1 x sachet quick acting yeast (7 g) 25 g caster sugar www. foodafactoflife. org. uk © Food – a fact of life 2019

Equipment Baking tray Fork Pastry bush Flour dredger Weighing scales Cooling rack Sieve Mixing bowl Measuring jug Palette knife Small bowl www. foodafactoflife. org. uk © Food – a fact of life 2019

Method 1. Preheat the oven to 200°C or gas mark 6. www. foodafactoflife. org. uk © Food – a fact of life 2019

2. Grease or line the baking tray. www. foodafactoflife. org. uk © Food – a fact of life 2019

3. Sift the flour and spice into the mixing bowl and add salt. www. foodafactoflife. org. uk © Food – a fact of life 2019

4. Stir in the currants, peel and yeast. www. foodafactoflife. org. uk © Food – a fact of life 2019

5. Stir the sugar into the milk in the measuring jug. Stir until the sugar has dissolved. www. foodafactoflife. org. uk © Food – a fact of life 2019

6. Make a well in the centre of the flour and pour in the milk. www. foodafactoflife. org. uk © Food – a fact of life 2019

7. Melt the butter or spread and add to the flour. www. foodafactoflife. org. uk © Food – a fact of life 2019

8. Break the egg into the small bowl and beat with the fork. www. foodafactoflife. org. uk © Food – a fact of life 2019

11. Turn out onto the lightly floured surface and knead for 5 minutes. www. foodafactoflife. org. uk © Food – a fact of life 2019

12. With lightly floured hands, divide the mixture into three portions and roll into sausage shapes the length of the baking tray. www. foodafactoflife. org. uk © Food – a fact of life 2019

13. Place the lengths onto the baking tray and neatly plait together, tucking in the ends. www. foodafactoflife. org. uk © Food – a fact of life 2019

14. Cover the plait with cling film and leave in a warm place to prove until doubled in size. www. foodafactoflife. org. uk © Food – a fact of life 2019

16. Bake for 10 minutes. Reduce the oven temperature to 170°C or gas mark 4, and bake for a further 10 -15 minutes. www. foodafactoflife. org. uk © Food – a fact of life 2019

Top tips • A thin icing may be made to cover the plait for an occasional treat. • The dough can be divided into smaller portions to create mini fruit plaits. These will cook slightly quicker if you are limited on time. Food skills • Weigh. • Form and shape. • Measure. • Glaze. • Sift. • Bake. • Mix, stir and combine. • Melt. • Beat. • Knead. • Prove. www. foodafactoflife. org. uk © Food – a fact of life 2019

Finnish fruit plait For further information, go to: www. foodafactoflife. org. uk This recipe is from the original Licence to cook programme and is provided under the Open Government Licence. www. foodafactoflife. org. uk © Food – a fact of life 2019