Prep: 2 hrs

Bake: 30 mins

Mango Ring Loaf

Method:

 

Step 1:

Place the flour, salt, yeast, ginger and brown sugar and give a little stir until all of the ingredients are dispersed. Now add the butter and with your hands mix the butter in until the mixture resembles bread crumbs. 

 

Step 2:

Add the mango puree, lukewarm water and honey to the mixture and mix until you form a dough.

 

Step 3:

Place the dough onto a lightly floured work surface and knead for 5 minutes until the dough looks smooth. Now place the dough in a lightly greased bowl and cover, place the bowl in a warm place and leave for about 1 hour or until the dough has doubled in size.

 

Step 4:

Turn the dough out back onto a work bench and knead in the strawberries for about 1 minute, now cut the dough into 2 equal pieces and roll them so they become a long sausage shape now with one of the dough pieces shape it so it looks like a large ring and pinch the two ends together and brush them with a little egg wash so they stick. Now do the same with the other dough piece. Once this is done place them on a lightly greased baking tray and cover them and leave them to stand for 45 minutes.

 

Step 5:

Uncover both the rings and brush them with the beaten egg and place them in a
pre-heated oven of 220
°C/425°F/Gas mark 7 and bake them for 25 to 30 minutes or until golden brown. Once baked place them onto a cooling wire to cool.

INGREDIENTS:

 

3 tbsp Butter

450g Strong white flour

1 tsp Salt

2 tsp Easy bake yeast

1 tsp Ground ginger

50g Brown sugar

1 Small mango, peeled and
blended to a puree 

250ml Lukewarm water

2 tbsp Honey

1 Egg beaten for glaze

125g Diced strawberries

William Nelstrop and Co Ltd, Albion Flour Mills, Stockport, Cheshire, SK4 1TZ

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