Mango Walnut Brioche - cooking recipe

Ingredients

175 ml semi-skimmed milk
14 g dried active yeast
1 tsp + 50 g caster sugar
500 g plain flour
150 g butter, softened
1 None egg + 1 egg yolk
1 tsp vanilla extract
200 g dried mango, chopped
50 ml apple juice
250 g walnuts, chopped
100 g candied lemon peel, chopped
2 tbsp apricot jam
2 tbsp whipping cream
None None Icing sugar, for dusting

Preparation

In a saucepan, heat the milk until lukewarm. In a bowl, mix the yeast, 1 tsp sugar and 5 tbsp of the milk. Cover and allow to rest in a warm place for 10 mins.
To make the dough, place the flour, butter, egg, vanilla extract, 1/4 cup sugar, the remaining milk and a pinch of salt in a bowl. Add the yeast mixture and knead with the dough hook of a mixer until smooth. Cover and allow to rest in a warm place for 30 mins.
Meanwhile, to make the filling, bring the mango and apple juice to a boil in a saucepan. Remove from the heat and cool for 10 mins. Drain through a sieve and place in a bowl. Stir in the walnuts and jam.
Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper. Knead the dough and roll out on a lightly floured surface to a 28 x 18 inch rectangle. Cut lengthways into 3 strips. Spread the filling down one long side of each strip and roll. Loosely braid the strips and form into a circle on the baking sheet, pressing the ends together firmly.
To finish, whisk together the egg yolk and cream and brush over the dough. Bake for 30-35 mins, until a skewer comes out clean, covering with aluminum foil for the last 15 mins if browning too quickly. Dust with powdered sugar and serve warm or cold.