This week I have decided to make banoffee inspired iced buns. The enriched dough will take a little longer than regular bread dough to prove but in my opinion it’s well worth the extra wait. These are a bit of a nod to Mr H as banana inspired bakes always seem to be well received by him.
350g strong white flour, plus extra for kneading
7g easy blend/fast action yeast
50g caster sugar
40g unsalted butter, softened
2 egg yolks
toppings and fillings:
100g caster sugar
70g whole pecans
3 tbsp Bonne maman caramel
2 ripe bananas mashed
300ml double cream
200g icing sugar
You will also need 2 lined baking sheets and a piping bag fitted with a large star nozzle.
Tip the flour into a large mixing bowl, add the yeast, sugar and salt and mix to combine. Heat the milk and water until hand hot, it should be just slightly hotter than lukewarm. Make a well in the centre of the dry ingredients, add the milk, water and yolks mix to a soft dough. Knead in a free standing machine for a minute or on a lightly floured work surface. Next add the softened butter a little at a time, continuing to knead for about 7 minutes until your dough is silky smooth and elastic. Shape the dough into a ball and pop into a large, lightly oiled mixing bowl. Cover with cling film and leave in a warm place to prove for an hour and a half or until doubled in size.
Turn the dough out onto a lightly floured work surface and knead for 30 seconds to knock back. Divide the dough into 10 evenly sized pieces.
Roll each dough piece into a sausage shape roughly 10cm long and arrange onto 2 baking trays, spacing the buns apart to allow for them to spread during proving and baking. Cover loosely with oiled cling film and leave to prove for 40 minutes or until the dough springs back when lightly pressed with your finger.
Preheat the oven to 190˚c
Bake the buns on the middle shelf of the preheated oven for 18-24 minutes until golden.
Transfer to wire racks to cool.
Place your 100g caster sugar in a pan and heat until liquid, and amber in colour, be very careful not to stir as the sugar easily returns to crystals. Place your pecans on a baking tray covered with greaseproof paper, very carefully pour over the melted sugar, leave to set hard.
To finish the buns whip together the double cream and mashed banana until it will holds stiff peaks, spoon into a piping bag fitted with a large star nozzle. Mix a little water with the icing sugar until stiff but spreadable. Blitz the pecan brittle in a food processor or bash between 2 sheets of parchment with a rolling pin until you have a sandy consistency.
Split the buns through the middle, spread the bottom half with a little of the caramel, pipe with a generous swirl of banana cream. Sprinkle with half of the pecan brittle. Using a palette knife spread the top of each bun with icing then add a line of pecan brittle along the centre. Leave to set in the fridge before serving.
*I used tongs to separate 10 caramel coated pecans away before they set, to decorate the finished buns. But be very careful as the liquid caramel sticks and burns if it comes in contact with the skin.