Mango Pull Apart Bread / Mango Monkey Bread

This month’s Bread Baker’s challenge host Mireille, who blogs at The Schizo Chef, chose the theme stone fruits. Any stone fruit like mangoes, plums, peaches, apricots or nectarines can be used to make bread. In Madurai, as we get only mangoes during this season, I opted to use mangoes in bread. I read at Tutti Dolci about peach pull apart bread and used that idea to make this mango bread. I used the bread dough which I have used for Khaliat Al Nahal and used the sauce recipe from Tutti Dolci.

I used dark brown sugar for the sauce and so the caramel which coats the bread turned with an amazing caramel shade. The bread rolls were pillow soft and the mangoes were so sweet after baking. We just loved the bread and my daughter enjoyed it for her evening snacks for three days in a row.

Ingredients:

For The Bread:

Flour/ Maida – 3 cups

Milk Powder – 1/4 cup+1 tbs

Vegetable Oil – 1/4 cup

Instant Yeast – 2 1/4 tsp

Sugar- 4 tbs

Salt – 1 tsp

Warm Water-1 cup+1 tbs

For The Sauce:

Butter – 2 tbs

Dark Brown Sugar – 1/2 cup

Water – 2 tbs

Vanilla Essence – 1 tsp

Mango -1 cubed

Procedure:

In a bowl mix together flour, salt, sugar, milk powder and yeast.

Add water and oil and mix to form a slightly sticky dough.

Transfer to counter and knead for 10 minutes, until soft, smooth and elastic.

Place the dough in an oiled bowl, coat the top of dough with oil, cover with cling film and set aside until double.

While the dough is proving, let us make the sauce.

In a sauce pan combine sugar, butter and water.

Bring it to boil.

Once the sugar is completely dissolved and it starts boiling, remove from flame.

Add vanilla and mix well. Allow it to cool.

Once the dough is double in volume, transfer it back to counter.

Pat it into a large disc.

Divide it into 16 equal portions. Then divide each portion into two.

Shape each into a ball.

Grease a tube pan or round 9″ tin.

Arrange the balls inside the pan.

Now spread the cubed mangoes on top of the balls.

Drizzle the syrup on the mangoes and the dough balls.

Cover and set aside for 15 minutes.

Preheat oven to 200°C.

Bake the bread until it is nicely browned on top.

Remove from pan and let it cool.

Flip it onto a serving plate and enjoy!!

Mango Pull Apart Bread Recipe

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Ingredients

  

For The Bread

• Flour/ Maida - 3 cups
• Milk Powder - 1/4 cup+1 tbs
• Vegetable Oil - 1/4 cup
• Instant Yeast - 2 1/4 tsp
• Sugar- 4 tbs
• Salt - 1 tsp
• Warm Water-1 cup+1 tbs

For The Sauce

• Butter - 2 tbs
• Dark Brown Sugar - 1/2 cup
• Water - 2 tbs
• Vanilla Essence - 1 tsp
• Mango -1 cubed

Instructions

 

Procedure

• In a bowl mix together flour, salt, sugar, milk powder and yeast.
• Add water and oil and mix to form a slightly sticky dough.
• Transfer to counter and knead for 10 minutes, until soft, smooth and elastic.
• Place the dough in an oiled bowl, coat the top of dough with oil, cover with cling film and set aside until double.
• While the dough is proving, let us make the sauce.
• In a sauce pan combine sugar, butter and water.
• Bring it to boil.
• Once the sugar is completely dissolved and it starts boiling, remove from flame.
• Add vanilla and mix well. Allow it to cool.
• Once the dough is double in volume, transfer it back to counter.
• Pat it into a large disc.
• Divide it into 16 equal portions. Then divide each portion into two.
• Shape each into a ball.
• Grease a tube pan or round 9" tin.
• Arrange the balls inside the pan.
• Now spread the cubed mangoes on top of the balls.
• Drizzle the syrup on the mangoes and the dough balls.
• Cover and set aside for 15 minutes.
• Preheat oven to 200°C.
• Bake the bread until it is nicely browned on top.
• Remove from pan and let it cool.
• Flip it onto a serving plate and enjoy!!