Description
This Mango Soft Bread is a delightful, soft, and fluffy treat that combines the tropical sweetness of mango with creamy cream cheese filling and a crunchy streusel topping. It’s the perfect blend of texture, flavor, and aroma. With its soft dough, creamy filling, and buttery topping, this bread is a unique and indulgent choice for breakfast, tea time, or a delicious snack.
Ingredients
For the Mango Puree:
100 g fresh mango
For the Cold Tangzhong:
25 g bread flour
25 g water (boiling)
25 g granulated sugar
For the Dough:
250 g bread flour
17 g granulated sugar
2.5 g salt
2.5 g instant yeast
50 g mango puree
120 g water
50 g unsalted butter (softened)
50 g cold tangzhong
7.5 g milk powder
For the Filling:
200 g cream cheese
50 g mango puree
130 g dried mango (soaked)
25 g unsalted butter
50 g cake flour
25 g powdered sugar
For the Streusel:
25 g unsalted butter
50 g cake flour
25 g powdered sugar
For the Topping:
50 g unsalted butter (softened)
30 g powdered sugar
50 g egg (about 1 egg, room temperature)
50 g cake flour
Instructions
- Cold Tangzhong:
- In a clean bowl, combine bread flour and sugar. Add the boiling water, mixing well until smooth. Cover the mixture with plastic wrap, ensuring the wrap touches the surface, and place it in the fridge to cool.
- Mango Puree:
- Peel and dice the fresh mango. Blend it into a smooth mango puree.
- Prepare the Filling:
- Dice the dried mango and soak it for 5 hours, covered with plastic wrap. After soaking, sift it and mix with cream cheese and 50g of mango puree until fully incorporated.
- Prepare the Dough:
- In a bowl, mix water and yeast. Add sugar, milk powder, bread flour, cold tangzhong, and mango puree. Use a stand mixer to knead the mixture until a rough gluten structure forms. Add butter and salt, continuing to knead until the dough reaches the windowpane stage.
- Shape the dough into a ball and let it ferment at 28°C until it doubles in size.
- Once the dough has risen, divide it into 6 equal pieces and roll each into a ball. Cover with plastic wrap and let them rest for 15 minutes.
- Prepare Streusel:
- In a bowl, mix powdered sugar and butter. Add cake flour and use your hands to combine the ingredients into small, crumb-like pieces.
- Prepare Topping:
- In another bowl, mix butter, powdered sugar, cake flour, and egg until smooth. Transfer this mixture into a piping bag.
- Assemble:
- Knead each dough ball into a flat, round disc. Turn it upside down, then spoon the filling into the center and wrap the dough around it to seal.
- Brush or spray a little water onto the upper half of the dough, then dip it into the streusel to coat it thoroughly.
- Let the dough rise at 30°C until it grows to 1.5 times its original size.
- Baking:
- Preheat the oven to 356°F (180°C).
- Use the topping mixture to pipe a spiral pattern on the surface of each dough ball.
- Place the dough into the oven and bake for 15 minutes. If the top has not browned, bake for an additional 2-3 minutes until golden brown.
- Serve:
- Let the bread cool slightly before serving. Enjoy warm for the best texture, or at room temperature.
Notes
- Substitute dairy ingredients with plant-based alternatives (vegan butter, dairy-free cream cheese, and non-dairy milk) for a vegan version.
- Experiment with other fruit purees, such as peach or strawberry, for different flavor combinations.
- If you prefer a simpler finish, skip the streusel coating and just bake the dough balls with the mango filling inside.
- Prep Time: 45 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 piece
- Calories: 310 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
