Orange and berry plait

Orange and berry plait


So last week on the Bake Off was Advanced Dough! I thought all the bakers did well, I especially liked the look of Richard’s doughnuts, and I can’t believe he was star baker for the 4th time! I was sad to see Martha go, but she did amazingly well, and I’m sure we will see more of her in the future!

I decided to make a fruity enriched plait, with orange zest in the dough and dried berries and cherries kneaded in. These pictures are from the second time I tried it, the first time I made it I think I put too much orange zest in, and it retarded the yeast, because it didn’t rise properly, and came out really flat and odd! But the second time I made it it turned out well!



Orange and berry plait

For the enriched dough:

  • 350g strong white bread flour
  • 40g softened butter
  • 30g caster sugar
  • 7g instant yeast
  • 6g salt
  • 1/2 a beaten egg
  • zest of 1 orange
  • 150ml warm milk
  • 50ml water

For the filling:

  • 70g mixture of dried berries (I used dried cranberries and cherries)
  • beaten egg to glaze

1 greased and floured baking sheet

  1. Bring the milk and water to the boil in a saucepan and then remove from the heat and leave to cool.
  2. Add the sugar, yeast, salt and flour to a large bowl and mix. Stir in three-quarters of the lukewarm milk and water mixture, then mix in the egg, softened butter and orange zest.
  3. Combine, using your hands, and then add as much of the remaining milk and water as you need to get a soft, sticky dough.
  4. Knead on a lightly floured clean work surface until smooth, elastic and no longer sticky. Knead in the berries, shape into a ball, place in a large oiled bowl, cover and leave for 1-1½ hours, or until doubled in size.
  5. When it has risen, knock back to push some of the air out, then divide into three and roll each ball out into a sausage about 40cm long.
  6. Place all three lengths onto your baking tray and secure them together at one end. Plait the dough together, and then secure the other ends together so you have a nice plait shape.
  7. Prove the plait for 45 minutes until doubled in size, then brush with egg and bake for 35- 40 minutes until golden brown and cooked.

This post is entered in week 7 of the Great Bloggers Bake Off, run by the lovely Jenny Paulin over at