Ingredients (serves 6)

• 11/2 cups milk, warmed
• 2 tsp dried yeast
• 2 tsp caster sugar
• 1 large egg, whisked
• 4 cups plain flour
• 1 tsp salt
• 100g butter, softened
• 1/2 cup brown sugar
• 2 tsp mixed spice
• 1/2 cup chestnut puree
• 1/2 cup cherry jam
• 150g pitted fresh cherries, chopped
• 2 tsp caster sugar, extra
• 1 cup icing sugar mixture
• 6 whole fresh cherries, extra

Method

1. Combine milk, yeast and caster sugar in a small bowl. Set aside until foamy. Whisk in egg.
2. Combine flour and salt in a large bowl. Make a well in the centre. Add the milk mixture and use a butter knife in a cutting motion to stir until just combined. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl and cover with plastic wrap. Set aside in a warm area until dough doubles in size.
3. Preheat oven to 200C. Grease and line a 10cm x 22cm tin.
4. Combine butter, brown sugar and mixed spice in a small bowl.
5. Turn dough onto a lightly floured surface and knead until smooth. Roll out to a 30cm x 40cm rectangle. Spread half the butter mixture over two-thirds of the dough. Fold into thirds to enclose. Roll out to a 30cm x 40cm rectangle. Spread with remaining butter mixture. Fold into thirds to enclose.
6. Roll out dough to a 30cm x 40cm rectangle. Place chestnut puree on 1 long side of the dough. Spread jam evenly over dough. Sprinkle with two-thirds of the cherries.
7. Starting from the chestnut puree side, roll up into a log. Cut diagonally into 8 even slices. Arrange, cut-side up, randomly in the prepared pan. Cover and set aside in a warm place free from breeze or draught for 30 mins to rise.
8. Bake for 10 mins. Reduce oven to 180C. Bake for 20 mins or until a lovely golden colour and cooked throughout. Set aside in the tin for 5 mins to cool then turn onto a wire rack.
9. Combine remaining cherries and extra caster sugar in a small saucepan over low heat. Cook, stirring, for 2 mins or until cherries soften. Strain and press through a fine sieve into a bowl. Stir in icing sugar until a glossy runny paste forms. Drizzle over the top of the pull-apart. Decorate with remaining whole fresh cherries.
10. Serve warm or at room temperature. Store any unused/uneaten pull-apart in an air tight container in the refrigerator. Please EnJoY!

Notes

Please remember this pull-apart recipe requires cooling and standing time but most importantly 1 hour or maybe slightly more to rise. From my home to yours, from my family to yours ...we wish you a Blessed and Beautiful Christmas. xoxo