Keyword: mango pie bread

Bread shaping as an art form has a long history. Some types of dough lend themselves well to particular shapes. For instance, a high fat mixture like a brioche can be shaped or braided easily, while a sticky variety is better suited to something simpler.

Apart from braiding bread into a variety of shapes you can simply use the twisted method. No different than making a cinnamon twist but with a bit more prep work involved.

The filling is where you can let your personal imagination and creativity take over. I chose to make some mango filling for ours but any choice that appeals to you works. A note worth mentioning about filling though is that filled strands need more care during handling and twisting as they are prone to tearing.

The question to egg wash or not to egg wash? The main purpose of it is to enhance the top crust with a shine and crispiness. Even though I’m going to brush my bread with cream cheese glaze, I think its still a good idea.

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'Twisted' Mango Pie Bread

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Rating: 5
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Course

Brunch, dessert

Cuisine

American

Keyword

mango pie bread

Servings

WEDGES MetricUS Imperial

Ingredients

Bread Dough

• 2 1/4 tsp dry active yeast
• 1 tsp sugar
• 3/4 cup lukewarm milk
• 3 cups flour
• 1/4 cup sugar
• 1 tsp salt
• 2 Tbsp unsalted butter, melted
• 1 large egg, beaten

Mango Filling

• 2 cups (280 gm) ripe, firm mango, chopped
• 2 Tbsp lemon juice
• 6 Tbsp sugar
• 1/4 cup cornstarch
• pinch of salt
• 100 gm cream cheese, softened

Egg Wash

• 1 egg PLUS 1 tsp cold water

Cream Cheese Glaze

• 15 gm cream cheese, softened
• 1 1/2 tsp butter,
• 1/4 tsp pure vanilla extract
• 2 Tbsp powdered sugar, sifted

Course Brunch, dessert Cuisine American Keyword mango pie bread Servings WEDGES MetricUS Imperial Ingredients Bread Dough 2 1/4 tsp dry active yeast 1 tsp sugar 3/4 cup lukewarm milk 3 cups flour 1/4 cup sugar 1 tsp salt 2 Tbsp unsalted butter, melted 1 large egg, beaten Mango Filling 2 cups (280 gm) ripe, firm mango, chopped 2 Tbsp lemon juice 6 Tbsp sugar 1/4 cup cornstarch pinch of salt 100 gm cream cheese, softened Egg Wash 1 egg PLUS 1 tsp cold water Cream Cheese Glaze 15 gm cream cheese, softened 1 1/2 tsp butter, 1/4 tsp pure vanilla extract 2 Tbsp powdered sugar, sifted

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Bread Dough

1. In a small bowl, whisk together yeast, 1 tsp sugar & lukewarm milk. Set aside until yeast mixture begins to form a frothy foam, about 5 minutes.
2. In a large bowl, whisk together flour, 1/4 cup sugar & salt. Add yeast mixture, melted butter & beaten egg. Knead until dough comes together in a ball & no longer sticks to the sides of the bowl. Transfer dough to a greased bowl & cover with a damp towel. Set aside to rise for about 20-30 minutes.

Mango Filling

1. While the bread dough is rising, place all ingredients for the mango filling (except cream cheese), in a heatproof bowl. Combine & microwave for 1-2 minutes until it resembles puree. Allow to cool. With a handheld mixer, mix mango puree & cream cheese to make the filling for bread.

Assembly & Baking

1. Deflate dough slightly & divide into 4 equal parts & form into balls. On a lightly floured work surface, roll each ball into roughly 12-inch circles.
2. Divide the filling into thirds. Spread 3 of the dough circles with mango filling. Layer them, ending with the circle that was left without filling. Using a pizza cutter, divide the layered dough into 10 equal strips.
3. Line a 12-inch round pie dish with parchment paper. Carefully twist strips & place in pie dish, side by side. Cover with a greased piece of plastic wrap & allow to rise in a draft free place for about 10-15 minutes.
4. Preheat oven to 350 F.
5. Brush with egg wash & bake for about 20 minutes or until golden brown. Remove from oven & allow to cool for about 10 minutes. While the bread is cooling make the cream cheese glaze.

Glaze

1. In a small bowl, Beat together cream cheese,, butter & vanilla. Add sifted powdered sugar & beat to a smooth consistency. When bread is still warm brush with glaze.