Cheese and mango achar twisted wreath bread

In a large bowl, whisk together the flour, yeast, sugar and salt. In a separate bowl, warm the milk to approx. 35°C then whisk in 3 eggs. Gradually pour the milk mixture into the dry ingredients, stirring until a rough dough forms. Knead the dough by hand or in a stand mixer, fitted with the dough hook attachment, for approx. 3 minutes, until it starts to come together. Soften the butter and cut it into cubes. Gradually add the butter, a few cubes at a time, while kneading. Continue kneading until the dough becomes soft, smooth and elastic (approx. 8-10 minutes in a mixer or 10-12 minutes by hand). Place the dough into a greased bowl, cover it with cling film or a tea towel, and let it proof in a warm place for 1½-2 hours, or until it has doubled in size.

Grate the cheeses into a bowl and mix them with the mango achar.

Once the dough has risen, punch it down and transfer to a floured surface. Roll it into a large rectangle, approx. 40cm x 30cm. Spread the cheese and mango achar mixture evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long side into a log. Slice the log lengthways to create two long halves. Twist the halves together, with the cut sides facing up. Shape the twisted dough into a wreath, pinching the ends together to form a ring. Place the wreath on a baking tray lined with parchment paper. Cover loosely with a tea towel or cling film and allow it to rise again for 45 minutes to 1 hour.

Preheat the oven to 180°C, gas mark 4.

Whisk the egg and water together then brush the egg wash over the top of the wreath.

Bake for 35-40 minutes, or until golden brown and puffed. If it browns too quickly, cover it with a sheet of aluminium foil after 15 minutes. Once baked, remove the wreath from the oven and let it cool slightly on a wire rack.

Serve while warm as an appetiser, snack, or main dish.