Dried Mango & White Chocolate Wreath
Using our 100% Australian Dried Mango paired with white chocolate, this quick and easy fruit wreath makes a great center piece for Christmas Morning breakfast. A festive twist on the classic cinnamon roll, but this version requires no yeast, hence eliminating hours of rising time. The result is a crumblier, more scone like textured pull apart.
Ingredients
Dough
- 2 ½ cups of flour
- 2 tbsp of sugar
- 1 ¼ tsp of baking powder
- ½ tsp baking soda
- ½ tsp of salt
- 1 cup of Greek yogurt
- ¼ cup of milk
- 2 tbsp of melted butter
Filling
- 1 cup of Gin Gin & Dry 100% Australian Dried Mango (chopped or shredded in processor)
- ½ cup of White Chocolate bits (for best results, chill in the fridge before use)
- 2 tbsp of softened butter
Method
1. Firstly prepare a 30cm cake or baking pan. It helps to use a rounded dish to form the wreath shape. Line with baking paper or grease with butter.
2. Preheat the oven to 200°c.
3. In a large bowl, shift together the flour, sugar, baking powder, baking soda and salt.
4. Then in a separate bowl, mix together the wet ingredients including the yogurt, melted butter and milk.
5. Combine the wet mixture with the dry and fold together until just combined.
6. Flour your hands and work surface generously (see note below), knead the dough for about 30 seconds then roll or press out the dough into a 30cm x 20cm rectangle.
7. Apply the filling over the dough surface by first spreading the softened butter, then sprinkle over the Dried Mango, then the cold white chocolate bits.
8. Starting on the long side of the rectangle, roll the dough into a log. Pinch along the edge and ends to seal in the filling. Cut the log into 10 equal sections.
9. Shape each section into a roll, lay them in the wreath shape in your baking dish, slightly overlapping each roll and press to secure.
10. Brush the top with a little bit of melted butter then bake in the oven for around 10mins at 200°c. Then reduce the temperate to 180°c and bake for a further 15mins or until the edges are golden.
11. Allow to cool for 10mins then drizzle with icing or melted white chocolate. Best serve immediately but it can be store in airtight container for up to 2 days.
Note:
The dough will be sticky when working with it. If too much flour is added the rolls will come out dense and tough. It is recommended to just keep dusting your hands repeatedly with flour as you knead and roll/press out the dough.
Here are a few other edible Christmas wreaths you can try.
