Brioche wreath with nut-mango filling

Name: Brioche wreath with nut-mango filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 175 ml Milk; 1 cube (42 g) fresh yeast; 1 TEASPOON + 50 g sugar; 150 g soft butter or margarine; 1 pinch Salt; 500 g Flour; 1 egg (size M); 1 package Vanillin sugar; 200 g dried mango; 50 ml apple juice; 250 g Walnut kernel halves; 100 g Citation; 2 TABLESPOONS Apricot Jam; 1 Egg Yolk; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

175 ml Milk
1 cube (42 g) fresh yeast
1 TEASPOON + 50 g sugar
150 g soft butter or margarine
1 pinch Salt
500 g Flour
1 egg (size M)
1 package Vanillin sugar
200 g dried mango
50 ml apple juice
250 g Walnut kernel halves
100 g Citation
2 TABLESPOONS Apricot Jam
1 Egg Yolk
2 TABLESPOONS Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Warm the milk lukewarm. Crumble yeast, mix with 1 teaspoon sugar and 5 tablespoons milk. Cover and leave to rise in a warm place for about 10 minutes
2
Place fat, salt, flour, egg, 50 g sugar, remaining milk and vanillin sugar in a bowl. Add yeast milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
3
Cut the mango into pieces. Bring mango and apple juice to the boil, put aside and leave to stand for about 10 minutes. Pour mango into a sieve and drain well. Chop nuts and candied lemon peel finely. Mix nuts, mango, lemon peel and jam
4
Knead the dough again and roll out into a rectangle (approx. 45 x 70 cm) on a floured work surface. Divide the rectangle into three parts lengthwise. Also divide the filling into three. Place the filling on one long side of each dough rectangle and roll up. Weave the dough rolls into a plait, make sure that the "dough seam" always points downwards and place on a baking tray lined with baking paper. Form the plait into a wreath and braid the ends together and press them firmly. Whisk the egg yolk and cream and brush the wreath with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes, if necessary cover the last 10-15 minutes with aluminium foil
5
Let the wreath cool down on a cake rack. Dust with icing sugar and serve warm or cold
6
Waiting time approx. 1 hour