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.
Add the mango puree, lukewarm water and honey to the mixture and mix until you form a dough.
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.
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.
Uncover both the rings and brush them with the beaten egg and place them in a pre-heated oven of 220oC/425oF/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.
Ingredients400g Nelstrop Traditional Strong White Flour
3 tbsp of 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