Mango and Lemon Twisted Wreath - A Cup Full of Sprinkles

Ingredients

• 1×7 grams sachet of dried yeast
• 1 teaspoon caster sugar
• 4 tablespoons water, lukewarm
• 500 grams plain flour, plus extra for dusting
• ½ teaspoon salt
• 60 grams caster sugar
• 200 millilitres milk, lukewarm
• 60 grams unsalted butter, melted
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• Zest of 1 lemon
• 100–120 grams mango curd, homemade or store-bought
• 2 tablespoons caster sugar
• 2 tablespoons desiccated coconut or chopped white chocolate (optional)
• 80 grams icing sugar
• 2–3 tablespoons lemon juice or mango juice