Aran na Chaisge

250 ml warm water

Mix together in a small bowl and let stand until yeast foams.

30 grams sugar

30 grams dried yeast

5 eggs

Beat with whisk attachment until light and foamy in the largest Stand-mixer bowl

250 ml canola oil

Add to eggs and continue beating until pale yellow and thickened. Add yeast mixture and beat until blended. Replace whisk attachment with kneading hook.

180 grams sugar

900 – 1000 grams strong Alberta flour

Add 125g at a time, beating in each time, until a firm and pliable dough is achieved. Knead at medium speed for seven minutes .

Lightly oil the dough, cover, and let rise until double in bulk. Divide the dough into two equal parts.

250 grams red and green candied cherries

Roll one lump of dough out thinly to about 1 metre long by 15 cm wide. Sprinkle cherries on the dough. Roll up crosswise into a long thin roll. Join the ends and arrange in a circle on a baking sheet. With kitchen shears, snip the roll about halfway through every three centimetres.

Roll the second lump of dough out to about 50 cm by 15 cm wide. With kitchen shears cut into three long ribbons and braid them together. Set diagonally across a baking sheet.