The tradesman is back to tie up a few loose ends left over from the remodeling job he's been doing for us. I thought it was only right that I not deprive him of my sweet buns this time.
*NOTE: The original recipe makes 10 big buns ...snicker..., but I would make 12 slightly smaller buns next time. Not that there's anything wrong with big buns...
Banana and Honey Buns
slightly adapted from Jamie Oliver's Happy Days with the Naked Chef
Makes 10 big buns, ...guffaw..., or 12 slightly smaller buns (*See Note)
1 kg strong bread flour
8 tablespoons honey
Enough tepid water to bring the total "banana liquid" up to 625ml
30 g yeast
2 tablespoons sugar
1 level tablespoon fine sea salt
flour for dusting
Peel the bananas and purée them in a blender. The mix will be very wet. Pour it into a measuring jug, then top up with enough tepid water until you have 625ml.
In the bowl of an electric mixer fitted with a dough hook, put the flour, yeast, sugar and salt and give it a quick mix on low speed. Add the banana liquid and 4 tablespoons of honey and mix on low speed for 10 minutes. You will end up with a silky and elastic dough.
Pop the dough into a large, lightly oiled bowl, cover with cling film, and allow it to prove for about an hour until doubled in size – ideally in a warm, moist, draught-free place.
Once the dough has doubled in size, knock the air out for 30 seconds by punching it down in the bowl and lightly kneading it. Divide the dough into 10 balls (but, as I've noted, I would make 12). Then pack these next to each other in a flour-dusted baking tin where they will prove together. Leave them to prove for another hour, until doubled in bulk.
Preheat the oven to 190 degrees C.
Before putting in the oven, drizzle generously with the rest of the honey so that the top of the bread will caramelize, going nice and golden. Bake for 25 for 30 minutes.
Allow to cool slightly before slathering with butter. Great for breakfast with a big cup of coffee and the news papers.