Easter Cherry Crown

Preheat the oven to 200°C/180°C fan/gas mark 6.

Add the fruit and 200ml of the warm water to a bowl and heat in the microwave for 2 minutes, then drain

In a jug, mix the remaining warm water, ProZero, psyllium husk, yeast and the almond essence and leave to thicken for 10 minutes.

In a mixing bowl, rub together the butter, sugar, Fate Low Protein All-Purpose Mix, mixed spice, cinnamon, and ginger with your fingertips until you get a sandy texture.

Add the ProZero mixture and the fruit and mix until you get a smooth dough. Knead for 5-10 minutes. Cover and leave to rise in a warm place for 30 minutes.

divide the Dough into 3 equal portions. 

Then divide each ball of Dough into 2. Roll them into 18cm long ropes lengths of dough.

Place the dough side by side.  take the one end of in each hand and cross over till a plait is formed. 

Take the two end of the plait and join in circular shape.

Press in 6 pieces halved cherry around the top.

Place on a lined baking tray and brush with the melted butter. Bake for 25 minutes or until golden brown.

When cooked place on cooling wire  and let cool.

Place the icing sugar into bowl add in water in to bowl and mix well thick paste.( it should be like very thick Custard texture).

Take a fork dip in water icing and flick over the top cherry crown  till ribbons of icing  shows on the crown.