Serve this with a pot of chamomile tea for a delightful afternoon snack.
- 4 1/2 to 5 cups all-purpose flour
- 3/4 teaspoon Salt
- 1/2 Cup sugar
- 2 3/4 teaspoons instant dry yeast
- 3/4 Cup unsalted butter softened
- 3/4 Cup milk at room temperature
- 2 pieces Egg
- vegetable oil
- 1 Cup dried mangoes rehydrated in warm water, drained, and chopped
- 3/4 Cup mango jam
- 3/4 Cup cashew nuts coarsely chopped
- 1/4 Cup Butter softened
- 3 tablespoons all-purpose flour
- 1/4 Cup all-purpose flour
- 1 Table Spoon Butter melted
- 2 1/2 teaspoons brown sugar
- ground cinnamon
- Prepare Basic Sweet Dough recipe: Using a whisk or fork, mix 4 1/2 cups flour, salt, and sugar in a large bowl. Add instant yeast and mix again. Rub or cut in butter into the dry ingredients until incorporated. Mix milk and eggs in another bowl. Pour into flour mixture. Mix until the dough comes together. If the mixture is sticky, add a little more flour. Transfer dough to a clean, floured work surface and knead for 10 to 12 minutes or until dough becomes smooth and elastic. Perform the windowpane test: Gently stretch a small piece of dough; if it breaks, continue kneading. The dough is ready when you can stretch it into a thin film without it breaking.
- Tuck edges underneath to form a ball and smoothen the top. Rub dough with vegetable oil and place in an oiled bowl. Cover bowl with a damp kitchen towel. Let dough rest until it doubles in size, about 30 minutes to 1 hour. Once double in size, make an indentation in the dough with your finger; dough should not spring back.
- Roll out dough into a 10x14-inch rectangle. Let rest for 10 minutes.
- Make the mango-cashew filling: mix all ingredients together in a bowl.
- Spread filling over dough, leaving a 1-inch border on one of the long sides. Roll tightly into a 14-inch log. Pinch at the seam to seal. Let rest until log doubles in size, about 40 minutes.
- Preheat oven to 350°F.
- Make the streusel topping: mix all ingredients together in a bowl. Set aside.
- Gently stretch log until 16 inches long. If dough resists, let rest for another 15 minutes and try again.
- Take the two ends of the log and form a circle. Pinch ends together to secure, preventing dough from unfurling and filling from spilling out.
- Place wreath on a parchment paper-lined baking sheet. Using kitchen shears, make 8 evenly spaced slits around the wreath. Brush with oil then sprinkle top of wreath with streusel topping.
- Bake for 30 to 35 minutes. Transfer to a wire rack and let cool.
TIP: Before serving, you can drizzle the top of the cooled wreath with lemon glaze. Sift 1/2 cup confectioners' sugar into a small bowl. Add 1 tablespoon lemon juice and whisk to blend. Add more confectioners' sugar if glaze is too thin.