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Michellelauren
Banana honey buns
A tasty recipe. The brunch contains the following ingredients: ripe bananas, flour (extra to pollinate), dried yeast and liquid honey.
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Ingredients
Directions
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Peel the bananas and cut them into pieces, crush them into a blender and pour everything into a measuring cup. Make up to 200 ml with warm water.
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Sift the flour in a mountain on the worktop and make a hole in the middle. Pour half of the banana mixture into the pit, add the yeast, half of the honey and a generous pinch of salt.
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Stir the flour through with a fork from the center. Once the mixture is thick and sticky, pour the rest of the banana mixture through. If necessary, shortly knead by hand to form a cohesive dough.
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Sprinkle the sticky dough with some flour and knead for 5 minutes or until you have a soft and elastic dough. Put it in a clean bowl, cover with cling film and let rise for half an hour in a warm and draft-free place, or until the dough has doubled in volume.
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On a floured sheet, press the air out of the dough and knead briefly. Divide the dough into 10 equal balls, roll until smooth and then place them in a greased and floured round baking tin of about 25 cm diameter.
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Put the mold in a warm and draft-free place and let it rise again for 30 minutes, or until the dough just has not doubled in volume. In the meantime, preheat the oven to 190 ° C. Drizzle the dough with 2 tbsp honey so that the top of the dough caramelises during baking. Put the mold in the oven for about 30 minutes, or until the top is golden brown. Brush the dough with the rest of the honey, cover loosely with baking paper or aluminum foil, and put back in the oven for another 10 minutes.
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Remove the bread directly from the mold and leave to cool on a rack. Serve with butter at room temperature, if you like.
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Nutrition
485Calories
Sodium0% DV2.285mg
Fat2% DV1g
Protein24% DV12g
Carbs36% DV107g
Fiber52% DV13g
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