Mango and Lemon Twisted Wreath

1. Activate the Yeast

In a small mixing bowl, dissolve the yeast with 1 teaspoon of caster sugar in 4 tablespoons of lukewarm water. Let it stand until foamy, which would take about 5–10 minutes. This step ensures your yeast is alive and ready to leaven the dough.

2. Prepare the Dough

Heat 200 millilitres of milk in a saucepan and melt 60 grams of unsalted butter in it. Once the butter is melted, allow it to cool to room temperature.

In a large mixing bowl, whisk together 500 grams of plain flour, ½ teaspoon of salt, and 60 grams of caster sugar.

Make a well in the centre of the flour mixture and pour in the milk. Then add 1 egg along with 1 egg yolk, the activated yeast and the zest of 1 lemon.

Knead with the dough hook of the electric mixer for 5-7 minutes, or by hand for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time, but try to keep it soft.

3. First Proofing

Transfer the dough to a lightly oiled bowl, cover it with a tea towel, and let it rise in a warm place for about an hour, or until it doubles in size.

4. Roll and Fill the Dough

Once the dough has risen, place it on a lightly floured work surface and knead it a few times to release any air bubbles.

Then roll the dough out into a rectangle (about 30×40 cm/12″×16″) using a lightly floured rolling pin. Spread the mango curd evenly over the surface, leaving a small border.

Rub 2 tablespoons of caster sugar with the zest of 1 lemon between your fingers to release the oils. Distribute the sugar evenly over the mango curd.

Sprinkle 2 tablespoons of desiccated coconut or chopped white chocolate over the curd.

5. Shape the Wreath

Roll up the dough tightly from the long side into a log. At this point, transfer the rolled-up dough onto a baking parchment; otherwise, it will be difficult later.

Slice the rolled-up dough lengthwise down the centre to expose the layers. Twist the two halves together, keeping the filling-side up.

Form a wreath shape by bringing the two ends together.

6. Second Proofing

Slide the baking parchment with the wreath on it onto a baking tray.

Cover it with cling film and a kitchen towel, and leave it to rest for another half an hour.

7. Bake the Wreath

Preheat your oven to 180°C (350°F). Once the oven is ready, remove the cling film and kitchen towel covering the shaped dough, then bake until golden brown and fragrant, about 30 minutes.

Cover the wreath with foil if it browns too quickly.

8. Prepare the Glaze

Once the dough is baked and golden brown, remove it from the oven and let it cool slightly on a wire rack. While it cools, prepare the glaze by mixing 80 grams of icing sugar with 2–3 tablespoons of lemon juice until smooth. Drizzle the glaze over the slightly cooled wreath and let it drip down the sides.

For a nice finishing touch, sprinkle the twisted wreath with desiccated coconut or lemon zest.

9. Serve

To serve, simply slice the Mango and Lemon Twisted Wreath into individual portions using a sharp knife. Arrange the slices on a serving platter or plate. Whether as a breakfast treat, afternoon snack or dessert, this twisted wreath is sure to impress and delight your guests.

Tips for Success

To ensure that your Mango and Lemon Twisted Wreath turns out really well, here are a few additional tips:

Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the baked good its characteristic soft and chewy texture.

Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.

Curd Consistency: If your mango curd is very thick, warm it slightly before spreading.

Use Fresh Lemons: Freshly squeezed lemon juice makes a big difference in taste. For the best results, avoid bottled juices.

Variations to Try

• For a sweeter touch, try orange zest instead of lemon.
• If you like a herbal note, add a few finely chopped mint leaves to the filling.
• Swap the mango curd for sour cherry curd or another curd of your choice.

For more sweet indulgence, check out these delicious recipes:

Lemon Curd Rolls

Braided Sweet Bread

Berry Jam Wreath with Lemon Glaze

Conclusion

This mango lemon wreath is exactly the kind of bake I love to share: vibrant, playful, and full of flavour. It’s a reminder that baking doesn’t have to be complicated to feel special— sometimes a ray of sunshine is all you need. If you make it, I’d love to see your version!