We are baking with stone fruit for Bread Bakers this month. Our lovely host Mir, asked us to bake a bread with any kind of stone fruit, in any form, fresh, dried or juice. There are quite a few fruits to pick from like peaches, plums, apricots, nectarines and mango.
With so many fruits to choose from, I was initially confused on what fruit to choose and which bread to bake. But finally decided on baking these sweet rolls with fresh mango. I flavored them with a little bit of ground cardamom instead of cinnamon.
These sweet rolls are similar to cinnamon rolls. I used King Arthur’s cinnamon rolls recipe as the base and mango filling recipe from Foodiva’s Kitchen. I made the bread with 100% Wholewheat pastry flour which gave the rolls a wheaty color and slightly dense texture. Use all purpose flour or a combination of AP & WW pastry flour.
For the filling, fresh mango is cooked with little bit of sugar and cardamom. The same recipe can be made with other fruit jams like strawberry, raspberry or peach. Just make sure to go easy on the filling while making the rolls to make sure that it doesn’t ooze out while baking.
After baking, the rolls are drizzled with a yummy glaze. These rolls stay fresh at room temperature for 2~3 dayswhen wrapped well.
Wholewheat Sweet Rolls with Mango Filling
For the Dough:
- 3 cups Wholewheat Pastry Flour
- 2½ tsps yeast Instant
- 3 tbsps sugar
- 1¼ tsps salt
- 6 tbsps unsalted butter , softened
- cup water ⅞~⅛ Lukewarm
- ¼ cup milk Nonfat Dry
- ¼ cup Potato flour (or use ½cup instant mashed potato flakes)
For Mango Filling:
- 1 mango , peeled and diced
- 3 ~ 4 tbsps dark brown sugar (adjust according to the sweetness of your mango)
- ½ ~ 1 tsps cardamom Ground
For the Glaze:
- 1 cup sugar Confectioners
- ¼ tsp cardamom Ground
- 3 ~ 4 tbsps heavy cream (or 1~2tbsp milk)
- Make the Dough: Combine all the dough ingredients in a large bowl or the bowl of the stand mixer. Mix and knead to form a smooth pliable dough, about 7~8 minutes on the stand mixer and 10~11 minutes by hand.
- Transfer the dough into a lightly greased bowl, cover and set aside to rise for 1~2 hours or until it's nearly doubled in bulk.
- Make the Filling: While the dough is rising, make the mango filling. In a heavy bottom saucepan, combine chopped mango and sugar. Cook on medium flame, stirring occasionally, until the mixture thickens and comes together. You can mash the mango to make a smoother filling or leave it as is for a chunky filling.
- Make the Roll: Lightly grease 2 9" or 8" round cake pans and keep ready.
- After the first rise, gently deflate the dough and working on a lightly greased work surface, roll it out into a 16"x12" rectangle.
- Spread the mango filling on the dough leaving a 1" border on all sides. Roll the dough into a log the long way; it will stretch to about 20" long as you roll.
- Using a serrated knife, slice the log into 16 equal size slices. Wiping the knife clean with a clean kitchen towel or paper napkin between slices will help in cutting even slices.
- Space the rolls in the prepared pans, flatten them gently. Cover and let rise for 1½~2 hours.They should puff up and start to crowd each other.
- Preheat the oven to 375°F. Brush the rolls with some milk and bake for 18~20 minutes or until the rolls are brown around the edges and golden brown across the center.
- Make the glaze: Combine confectioners sugar and cardamom in a small bowl. Add enough heavy cream (or milk) to make a soft spreadable icing.
- Remove the rolls from the oven and loosen the edges with a knife. Turn them out of the pan onto a rack. Spread with icing and serve.
- If you want to serve the rolls later, then do not ice them. Cool them completely, wrap in plastic wrap and store at room temperature for up to 3 days. Bake them in a preheated 350°F for 10~15 minutes until they are nicely warmed. Spread icing and enjoy!!
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