400g strong white flour, plus extra for kneading
7g easy blend/ fast action yeast
30g runny honey
280ml tepid water
30ml oil (sunflower or olive)
25g unsalted softened butter
60g demerara sugar
1 teaspoon ground cinnamon
70g chocolate chips
1 large banana sliced thinly
2 heaped tbsp toffee sauce (I used M&S)
2 Hobnobs (bashed up)
40g softened butter
3 heaped tbsp demerara sugar
20 x 20 tin
Tip the flour into a large mixing bowl, add the yeast and salt and make a well in the centre. Gradually pour the water,honey and oil into the dry ingredients and mix until you have a soft dough. Knead either in a free-standing mixer fitted with a dough hook for 6 minutes, or by hand for 10 minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place in a large, lightly oiled mixing bowl. Cover with cling film and leave in a warm place for about one hour or until doubled in size.
Turn the dough out onto a lightly floured work surface and knead for one minute to knock back. Roll the dough into a large, neat rectangle 1cm thick. Dot the softened butter evenly over the dough. Now evenly distribute the chocolate chips, banana slices and 60g Demerara sugar.
With the long side of the rectangle nearest to you roll the dough away from you into a tight spiral. Brush with a little water to seal the roll. Trim off the ends and slice the roll into 12 equal portions. Spread the 40g of softened butter and the 3 tbsp of Demerara sugar over the base of the 20 x 20 tin, next place the buns cut side uppermost into the tin. Cover loosely with oiled cling film and leave to prove for 40 minutes or until doubled in size. Or prove overnight in the bottom of the fridge.
Preheat the oven to 200c/400f/Gas mark 6.
Bake the buns on the middle shelf of the preheated oven for 25-30 minutes until well-risen and golden brown. You may need to cover with foil towards the end of the bake.
Warm the toffee slightly, then drizzle over the warm buns, then sprinkle with the crushed biscuits and enjoy x