- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 18
Nutrition facts (per portion)
- Calories: 191
- Fat Content: 4g
- Saturated Fat Content: 2g
- Carbohydrate Content: 36g
- Sugar Content: 18g
- Fiber Content: 2g
- Protein Content: 5g
- Sodium Content: 0.32g
Banana & cinnamon whirls
Ingredients
- white-flour - 225g strong white flour
- bread - 225g malted granary bread flour
- salt - 1 tsp salt
- caster-sugar - 1 tsp caster sugar
- yeast - 7g sachet easy-blend yeast
- milk - 150ml warm milk
- egg - 1 egg, beaten
- olive-oil - 1 tbsp olive oil
- water - 100-150ml warm water
- butter - 50g unsalted butter, melted
- banana - 4 medium bananas
- dried-apricot - 200g dried apricot, chopped
- cinnamon - 2 tsp cinnamon
- light-muscovado-sugar - 100g light muscovado sugar
- orange - zest 1 orange
- honey - 4 tbsp runny honey
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Christmas brunch recipe for 18 people, takes only 20 mins; recipe has white flour, bread, salt, caster sugar, yeast, milk, egg, olive oil, water, butter, banana, dried apricot, cinnamon, light muscovado sugar, orange and honey.
