How do I incorporate fresh cherries into dough for bread?

[northepaul]

Hi all,
the question is as above really...just looking for some tips please?

I want to add cherries to a bread stollen mixture - however I made the dough and after the first rise tried to incorpoate them into the mix after knocking back, but basically they wont stay in.... they fall out! Obviously I dont want to over work the dough so as not to break the cherries.....
Any ideas please?

[veggiechicken]

Just guessing here! Can you split the dough into layers and put the cherries in between, then let the bread carry on rising?

[julesapple]

Roll the dough out to a rectangle, sprinkle the cherries on top. Then, if using marzipan in your stollen, roll the rectangle of dough up using the 'sausage' of stollen as an inner tube! Leave the dough to it's final proving.

Jules

[northepaul]

Thanks for that - all good ideas, except the cherries fall out if placed around the marzipan (too slippery I guess?) Do you think rolling them in flour would help?

[veggiechicken]

Are they whole cherries or halves? Halves would stay in place more easily.

[chris]

Get a file on them! Or a bit of sandpaper

[julesapple]

Ok, so roll up the dough once around the marzipan, then sprinkle the halved cherries on to the remaining dough and roll it up.

Jules

[SarrissUK]

Mix them in from the start - that's what I would do

[northepaul]

They get squished if mixed in from the start unfortunately.....and I need them to stay whole (for the effect) Thanks though guys food for thought!

[Jeanied]

How about tossing them in flour first - that may make them a bit less slippery?