Banana & cinnamon whirls
- Lesley Waters
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Serves 18
Easy
Prep: 15 mins
Cook: 20 mins - 25 mins
Plus rising time
A star rating of 4.3 out of 5.24 ratingsRate
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Make two, freeze one! Have fun cooking up two batches of these scrumptious buns and pop one in the freezer so you always have a treat to hand!
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
225g strong white flour
-
225g malted granary bread
flour
-
1 tsp salt
-
1 tsp caster sugar
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7g sachet easy-blend yeast
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150ml warm milk
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1 egg
beaten
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1 tbsp olive oil
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100-150ml warm water
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50g unsalted butter
melted
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4 medium bananas
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200g dried apricot
chopped
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2 tsp cinnamon
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100g light muscovado sugar
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zest 1 orange
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4 tbsp runny honey
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Nutrition: per bun
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kcal191
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fat4g
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saturates2g
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carbs36g
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sugars18g
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fibre2g
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protein5g
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salt0.32g
low
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Method
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step 1
Mix the flours and salt together in a large bowl, then stir in the caster sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
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step 2
On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
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step 3
Lightly butter two 20cm square baking tins. On a floured surface, roll half the dough into a rectangle approximately 30cm x 25cm and brush with melted butter. Repeat with the other half.
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step 4
Thinly slice bananas into a bowl and mix in apricots, muscovado sugar, cinnamon and orange zest. Spoon mix over the two rectangles of dough, leaving a finger-width border.
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step 5
For each, roll the dough towards you from the long side of the rectangle, tucking in any banana that falls out. Press ends together to seal. With a sharp knife, cut into 9 pieces and place, cut side up, in the tin, just touching each other. Cover loosely with oiled cling film and set aside in a warm place to rise for 30 mins.
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step 6
Heat oven to 200C/fan180C/gas 6. Warm the honey in a pan or in the microwave on High for 5 secs, then brush half over the buns. Bake for 20-25 mins until golden. Allow to cool in the tin for 10 mins before removing to a cooling rack. Brush with the remaining honey then pull apart to serve.
Recipe from Good Food magazine, May 2006
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A star rating of 4.3 out of 5.24 ratings
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