AuthorBiteSized
Pour ripe mangoes, powdered sugar, soaked dried mangoes, and lemon juice in stockpot and place on low heat until mangoes are slightly softened and broken down. Set aside to cool.
In a small bowl pour in warm milk, sugar, and active dry yeast. Let sit for about 5 – 10 minutes until yeast activates. Set aside in a warm area of the kitchen.
In a large bowl, mix your sugar, melted butter, sour cream, and egg. Add the activated yeast in, stir to combine.
In another bowl, mix your flour and salt, and then gradually add the flour mixture into your wet mixture until it all combines and forms a sticky dough. Scoop out the dough into a floured surface and knead for about 2 minutes before transferring it to a lightly greased bowl. Cover with damp cloth and place in a warm area of kitchen for an hour or until the dough doubles in size.
Grease a 10-inch round baking pan and line it with parchment paper and set it aside.
Once the dough has doubled in size, punch the dough in the bowl and take it out into a floured surface, take your rolling pin and start rolling it out into a rectangle. Pour the mango compote and grated cheddar cheese on the rolled-out dough, making sure to leave about ½ inch of dough unfilled on each side.
Take one end of the dough, from the longer end, and start rolling it into a log. Pinch seams together, and place the log seams down on the work surface. Using a sharp knife, score the dough log so you can see the mango feeling. Gently twist to form a circle and then place it in the prepared pan. Cover again with a damp cloth and let sit in a warm area of the kitchen for another 30 minutes.
Preheat the oven to 170 degrees Celsius before placing the dough in the oven to bake for 40 minutes. Once the dough is browning, cover the tin with foil to keep the bread from burning.
Rotate pan and bake again for 15 – 20 minutes or until the internal temp of bread reads 85 degrees Celsius. Let bread sit in the pan for 15 minutes before transferring it on a cooling rack.
Ingredients
Directions
Pour ripe mangoes, powdered sugar, soaked dried mangoes, and lemon juice in stockpot and place on low heat until mangoes are slightly softened and broken down. Set aside to cool.
In a small bowl pour in warm milk, sugar, and active dry yeast. Let sit for about 5 – 10 minutes until yeast activates. Set aside in a warm area of the kitchen.
In a large bowl, mix your sugar, melted butter, sour cream, and egg. Add the activated yeast in, stir to combine.
In another bowl, mix your flour and salt, and then gradually add the flour mixture into your wet mixture until it all combines and forms a sticky dough. Scoop out the dough into a floured surface and knead for about 2 minutes before transferring it to a lightly greased bowl. Cover with damp cloth and place in a warm area of kitchen for an hour or until the dough doubles in size.
Grease a 10-inch round baking pan and line it with parchment paper and set it aside.
Once the dough has doubled in size, punch the dough in the bowl and take it out into a floured surface, take your rolling pin and start rolling it out into a rectangle. Pour the mango compote and grated cheddar cheese on the rolled-out dough, making sure to leave about ½ inch of dough unfilled on each side.
Take one end of the dough, from the longer end, and start rolling it into a log. Pinch seams together, and place the log seams down on the work surface. Using a sharp knife, score the dough log so you can see the mango feeling. Gently twist to form a circle and then place it in the prepared pan. Cover again with a damp cloth and let sit in a warm area of the kitchen for another 30 minutes.
Preheat the oven to 170 degrees Celsius before placing the dough in the oven to bake for 40 minutes. Once the dough is browning, cover the tin with foil to keep the bread from burning.
Rotate pan and bake again for 15 – 20 minutes or until the internal temp of bread reads 85 degrees Celsius. Let bread sit in the pan for 15 minutes before transferring it on a cooling rack.
Leave a Reply