Ingredients
1 sleeve of
approximately 700 g mature, preferably from Sebastiã
o da Mnaga®
About 2 cup
s milk
3/4 cup suga
r
1 teaspoon salt
1 envelope of organic yeast dissolved in 50
ml o
f water
2 egg yolks
1 kg wh
eat flour
100 g cold butter in sq
uares
1/2 cup raisins
Filling mango jelly
3 Ripe mangoes (chopped)
4 Tablespoons (soup) of Sugar
Juice of 1 Lemon
(Put the mango, sugar, lemon and cook by mixing always until it boils. Lower the heat and cook for about 15 minutes Mixing. Place in clean, lidd glass pots and bring to the fore.)
Mode preparation
Beat the mango with the milk in the blender. Add sugar, salt, diluted yeast and yolks. Add the flour, little by little, stirring constantly. When all the flour has been incorporated, add the butter cut into cubes, the raisins and the mango jam. Mix well and let the dough grow in a bowl greased with oil. Stir with your hands. When the dough has doubled in volume, divide into 3-part and place on paper shapes with a capacity of 750 g. The dough will not be as sticky as that of panettone, but also not as firm as that of ordinary bread, so it is good to have a shape. Let it grow in a protected place to grow. Bake very hot. Bake until the surface is browned. Lower the temperature and bake until 1 hour of oven is complete. Allow to cool and serve.