Mango, Cardamom and White Chocolate Bread

• Mix Sifted Strong White Bread Flour (450g), Easy bake Yeast (7g sachet), Golden Caster Sugar (500g), Ground Green Cardamom (1/2 tsp), Salt (1/2 tsp) in a large bowl.
• Melt Unsalted Butter (50g) in a pan. Add Semi-skimmed milk (250ml) and warm to room temperature.
• Beat Large Egg (1) and Vanilla Bean Paste (1 tsp) in the Butter mix.

  Stir this mixture into the Flour mix to make a rough, sticky dough. Set aside for 10 minutes.
• Knead the dough for 5-10 minutes until smooth and elastic, then leave to rise in an oiled bowl covered loosely with oiled clingfilm for 1 hour or until doubled in size.

Filling

• Chop White Chocolate (150g) and Mango (225g) into 1 cm chunks.
• Mix Cardamom Powder (1/2 tsp) with Golden Caster Sugar (2 tbsp)

Bread

• Flour work surface and turn the dough out from the bowl. Dust it with more flour without any kneading. Roll the dough to 30 X 60 cm rectangle.
• Scatter with the fruit, Chocolate and Cardamom Sugar. Then roll up into a long sausage. Flatten a little to seal. Cut it in 1/2 lengthwise, Keeping one end joined. Twist the 2 ropes of dough together, lift onto the baking sheet then press the ends together to make a ring. Cover loosely again and leave to prove in a warm place for 30 mins.
• Bake the bread for 25-30 minutes in 200 degrees or until golden and risen.
• Warm Apricot Jam (1 tbsp) with a splash of water and brush it over the warm bread to glaze. Scatter with sliced pistachios (1 tbsp)