Ingredients

The following ingredients have 4 Servings
  • 200 g strong white bread flour
  • 200 g plain white flour
  • 1 tsp (7g) quick yeast
  • 50 g soft light brown sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 250 ml milk (I used soya)
  • 50 g butter or dairy free spread
  • 1 medium egg
  • Part 2:
  • 40 g dried banana chips
  • 1 small banana
  • 60 g dark chocolate chunks
  • 50 g plain flour
  • 2 tbs honey

Instruction

  • In a large bowl, mix the flours, yeast, sugar, salt and cinnamon.
  • Gently heat the milk for 30-45 seconds in the microwave, melt the butter or spread in a small microwave safe bowl for 20-30 seconds and beat the egg.
  • Make a well in the dry mixture and pour in the warm milk, melted butter and beaten egg.
  • Mix everything together until combined, then tip out onto a floured surface and knead for 10 minutes until smooth and springy. The dough will probably be very sticky, but persevere with it and feel free to add a little more flour as you go along if necessary, it will become less sticky when you've been kneading it for a while.
  • Place the dough in an oiled bowl, cover with a plate or clingfilm and leave in a warm place to rise until doubled in size. This will usually take around an hour, depending on how warm your room is.
  • Whilst the dough is rising, pop the banana chips into a plastic freezer bag, seal and bash with a rolling pin until they crushed to large bread crumb size.
  • Once the dough has risen, grease a large baking sheet and put it aside. Tip the dough out onto a floured surface, knead a couple of times and then pull out into a rough flat rectangle.
  • Mash the banana and spread it over the dough, then top with the crushed banana chips and chocolate chunks.  Fold the dough over the enclose the fillings, then knead a few more times until combined.
  • Split the dough into 8 equal portions, roll each one into a smooth ball and place on the baking tray in two rows of four, leaving a little space between each for rising. Cover the tray with a clean plastic carrier bag or clean damp tea-towel and leave in warm place for around 20 minutes until doubled in size again.
  • Whilst the buns are rising, preheat the oven to 200°C (Gas mark 6/390°F). Mix 50g plain flour with 4-5 Tbs water to make a paste.
  • Once the buns are risen and ready to bake, spoon the flour paste into a piping bag and pipe it across the buns to form the crosses.  If you don't have a piping bag to hand then a small freezer bag will also work - just fill and cut off the tip.
  • Bake in the oven for 20 minutes until risen and golden.
  • As soon as you take the buns from the oven, brush them with a light layer of honey to glaze, then break the buns apart and cool on a wire rack.