As we enjoy the last of the summer sun this bread makes a lovely use for any leftover raspberries you may have. Delicious while still slightly warm.
500g strong white flour, plus extra for dusting
40g caster sugar
8g fast-action yeast
40g butter, melted
100ml mango purée (optional, if you don’t want to use this then add an extra 50ml each of water and milk)
100g white chocolate chips, plus a handful for drizzling
200g fresh raspberries
Mix the salt and flour together in a large mixing bowl, then add the sugar and yeast.
Put the butter, milk, water, purée (if using) and egg in a jug and beat together.
Pour into the dry ingredients and mix until a dough forms.
Tip the dough onto a lightly floured work surface and knead for around ten minutes, until smooth and elastic.
Place in an oiled bowl covered with either cling film or a damp tea towel and leave to rise for an hour, or until doubled in size.
Once the dough has finished its rise, tip it back onto a floured surface and roll out into a long, thin rectangle. Sprinkle the chocolate chips across the length of the dough and then do the same with the raspberries.
Roll from the long side into a long sausage shape. If your roll seems a little thick, massaged the length of it to make it a little longer and thinner. Cut across the sausage, leaving you with two long rolls. Pinch the ends together and twist them into a knot, bringing the two ends together.
Place on a lined baking sheet and leave to rise again for 45 minutes.
Pre-heat the oven to 180º/160º fan.
Bake the bread for 35-45 minutes, until it’s golden brown and sounds hollow when tapped.
Remove from the oven and allow to cool on a cooling rack.
In the meantime, melt your handful of chocolates chips, either in a microwave, putting them in a microwave safe container and heating for 60 seconds or, put a heat-proof bowl over a pan of gently simmering water and melt in the bowl. Once the bread has cooled, drizzle the melted white chocolate over the loaf.