Step by step method

1. Mix the cake flour, salt, sugar and cinnamon. Add the instant dry yeast and mix well.
2. Melt the Stork Bake in the warm milk and cool slightly.
3. Add the lukewarm milk mixture, beaten eggs and enough lukewarm water to the dry ingredients and mix to form a soft dough.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Place the dough on a lightly floured surface and cover with greased plastic wrap. Leave to rest for 15 minutes.
6. Knock the dough down and roll out into a 23 x 60 cm rectangle.
7. Cream together the brown sugar and Stork Bake.
8. Add the cake flour, almond essence, almonds and cherries and mix well.
9. Spread the filling over the rolled out dough and roll up, starting with the wide side.
10. Pinch the seam closed and turn the dough so the seam faces down. Cut the roll in half lengthwise using a sharp knife.
11. Turn each half cut side facing up and carefully twist the halves together to expose the filling.
12. Place the plait on a greased baking tray and shape into a ring. Brush the edges with water and pinch together.
13. Cover with greased plastic wrap and leave to rise in a warm place until doubled in volume, about 35 - 40 minutes.
14. Brush with beaten egg and bake for 25 - 30 minutes at 190°C.
15. Cool on a wire rack and dust with icing sugar.