Mango Walnut Brioche Recipe

Name: Mango Walnut Brioche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 400u00b0F. 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.

1273

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 175 ml semi-skimmed milk, 14 g dried active yeast, 1 tsp + 50 g caster sugar, 500 g plain flour, and more.

Yes, Mango Walnut Brioche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mango Walnut Brioche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions