Mango Walnut Brioche

• 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

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 400u0b0F. 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.
5. 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.

milk, active yeast, butter, egg , vanilla, mango, apple juice, walnuts, lemon peel, apricot, whipping cream, icing sugar

Taken from recipes-plus.com/api/v2.0/recipes/19802 (may not work)