DEFINE PLAIT RECIPES

Steps:

• Heat oven to 200C/180C fan/ gas 6. Grease a baking tray with oil using a pastry brush, then cover it with baking parchment. Put to one side. Remove the meat from the sausage skins by snipping off the ends, then squeezing the sausagemeat into a bowl (see step 1).
• Cut the pepper into small pieces with scissors. Break the egg into the cup, beat with a fork, and save 2 tbsp for glazing. Add the red pepper and remaining egg to the sausagemeat with the chilli flakes, if using, and purée. Mix well with a fork or clean hands (step 2).
• Sprinkle some flour on the work surface. Using a rolling pin, roll out the pastry into a rough square shape, about 30 x 30cm. Put the pastry on the lined baking tray (step 3).
• Now spoon the filling down the middle of the pastry in a sausage shape – leave a little gap at the top and bottom (about 3cm) (step 4).
• Cut the pastry at a slight diagonal, on either side of the filling, into 1.5cm strips, the same number each side – we cut 12 strips each side. Brush the pastry all over with most of the saved egg (step 5).
• Tuck the top and bottom edges of the pastry over the filling. Starting at the top, lay the pastry strips over the filling, taking one from each side, to cross like a plait. Now brush the top all over with the last of the egg. Bake for 35-40 mins or until golden. Serve hot or cold with baked beans or salad (step 6).

Steps:

• Make the https://www.deliciousmagazine.co.uk/recipes/white-bread-loaf/ >bread dough as in this recipe to the end of step 4, increasing the amount of caster sugar in step 1 to 1 tbsp. Roll out the dough into a square about 1cm thick.
• Combine the light brown sugar, cinnamon and butter in a small bowl. Set aside about 25g of the mix, then spread the rest evenly over the dough using a spatula or palette knife. Scatter over the raisins. Starting with one of the long sides, roll up the dough into a log. Using a rolling pin, roll the log into a long rectangle about 8-10cm wide. Roll gently – you don’t want the dough to split so the raisins poke out.
• Using a sharp knife, cut the rectangle lengthways into 3 equal strips, leaving 2cm dough intact at one end so the strips stay together. Plait the strips along the length, then squeeze the ends together to seal.
• Brush the reserved cinnamon butter over the top of the plait, then carefully lift onto a floured baking sheet. Cover loosely with a clean tea towel and leave to prove for 45 minutes or until the dough stays indented when gently pressed with your finger. Heat the oven to 180°C/160°C fan/gas 4.
• Bake for 30-35 minutes until puffed and golden (cover with foil if it browns too quickly). Cool completely on a wire rack, then slice or tear to serve.