Banana and cinnamon buns

Category: Bakery products
Kitchen: italian
Banana and cinnamon buns

Ingredients

Dough:
fresh pressed yeast 12 g
wheat flour c. from 500 g
banana pulp (puree) 300 g
milk 50 g
chicken egg 1 PC
granulated sugar 90 g
salt 8 g
butter 70 g
Filling:
butter 70 g
Brown sugar 4 tbsp. l
ground cinnamon 2 tbsp. l

Cooking method

  • Bring the milk to a boil. Remove from heat, add 40 g of flour (of the total), stir quickly and cool to room temperature.
  • Peel and puree bananas, add flour (leave about 50 g of flour), egg, sugar, salt and milk-cooked flour. Start kneading the dough.
  • Add softened butter and the remaining flour to the dough 7-8 minutes after the start of kneading.
  • The dough turns out to be very soft, it stretches with a "comma" behind the mixer, but on the bottom of the bucket (I have a bread machine) is not smeared.
  • Put the container with the dough in a large plastic bag, tie the ends of the bag.
  • Leave at room temperature for 40 minutes, then refrigerate for 10-12 hours.
  • Allow the dough to warm at room temperature for about two hours before cutting.
  • For the filling, grind softened butter with brown sugar and cinnamon.
  • Divide the dough into two equal parts, each of which is rolled into a rectangle 3-5 mm thick, greased with the filling, rolled into a roll and cut into washers 3-3.5 cm thick.
  • Place on a baking sheet lined with baking paper. Proof for about an hour under the foil until the volume of dough pieces doubles.
  • Bake in an oven preheated to 190C (convection 170C) degrees until tender. The baking time depends on the oven, for me it was 30 minutes.
  • Sprinkle warm buns (optional) with powdered sugar.
  • Enjoy your tea!
  • Banana and cinnamon buns
  • Banana and cinnamon buns
  • Banana and cinnamon buns
  • Banana and cinnamon buns

The dish is designed for

16 pieces

Time for preparing:

3.5 hours + 12 hours

Cooking program:

oven

Note

The recipe for this wonderful dough belongs to Adriano Continisio: 🔗
In it, he suggests adding 1 tsp to the dough. malt (which one does not specify), zest and juice of half a lemon. To be honest, I could not imagine how lemon and cinnamon would be combined, so I did not add lemon to the dough (in the author's version, these brioche buns are baked without filling).

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Gala
Quote: Sonadora

To be honest, I could not imagine how lemon and cinnamon would be combined, so I did not add lemon to the dough ...
Man, they will be perfectly combined, and do not hesitate But even without lemon ...., but still - beauty!
Natali06
I see "snails" in the new ones), I know for sure- Manyashik brought another tasty treat! I'll put it in my treasured chest with bookmarks. And you Manechka Thank you, tremendous, great!
Is my life long enough to try everything?
Twist
Manechkawhat a treat she brought! Bookmark it for sure!
MariS
What beautiful photos of your buns, Fraken Bock Manechka!
It's good that I already had dinner ... otherwise it hurts to look at this deliciousness!
SanechkaA
mmmm, how delicious! buns are fragrant and fluffy, such delicious spirals, I really want to try
Sonadora
Galina, Natasha, Marishki, Sanechka, thank you very much, my dears! It is very pleasant that you liked the buns.
Quote: Natali06

I see "snails" in the new ones), I know for sure- Manyashik
Marish, yeah, I have a limited number of options for rolls: round or snail.
Fragolina
Again yummy And how can I have time to bake and eat everything Oh, the pool is crying for me, crying As always, the recipe is great and simple and tasty.Some photos of what are so delicious
LyuLyoka
I was sitting thinking what to bake, and then suddenly such a beauty I almost ran to knead, I began to read well the cooking method, and there it was proofed for 10-12 hours. Well, let's postpone the kneading until the evening, but for now let's drool
Manyash, thanks for another masterpiece
Sonadora
Tanechka, Lyuleka, thanks girls. This recipe also attracted me with its simplicity, and, what to hide, I like Adriano's recipes, his dough is always awesome.

Lyuleka, I look forward to your resume on buns!
LyuLyoka
Oh, Man, while you're here, and entogo Adriano didn't have cinnamon at all, or did he just add it to the dough?
Sonadora
He had no cinnamon at all, he adds malt and lemon (juice and zest) to the dough. It's just that everything worked out for me: the men demanded cinnamon buns (tasted pancake), but I had to urgently attach bananas.
LyuLyoka
Thanks, of course. Soon I will put it, oh, again, I will half it. Just a big bucket is my bye-bye, as I already wrote. I knead in double, there are buckets of grams for 300 flour.
Sonadora
Yes, it is very annoying when your favorite technique fails. Lyulek, you don't look in the direction of the kneaders, they recommend mixing from 500 g of flour there.
LyuLyoka
No, in my opinion they are all expensive, I look towards the new HP Brand
LyuLyoka
Man, added flour to hot milk - I have a tight lump, right?
LyuLyoka
I baked it Banana and cinnamon buns

Everyone liked it. But in terms of quality, I was not very satisfied. Chot in the evening I did not ask - while I was sharing everything I got confused, the dishes got dirty. Made with zest and juice without cinnamon, but with sugar and butter. The dough was liquid, I added flour, I added, but it can be seen to the consistency that you wrote did not reach. The dough smelled very tasty today, but the work was not ice, loose and twitchy. Also gray from bananas.
In general, the rolls are not "oh, what" came out, maybe I made a mistake where I half, and the scales were junk - a bad dancer, as they say
Sonadora
Lyulyoka, oh, what a pity that the buns didn't work out, although looking at the picture you can't tell. Did the dough turn out completely liquid?
LyuLyoka
Yeah, liquid. Maybe bananas are hefty juicy
Sonadora
Maybe my flour is very dry now. Today, 400 g of flour consumed 315 g of liquid (water + oil).
LyuLyoka
Wow, I usually have this for 500 flour.
Sonadora
I need to bake it again, with a different flour.
SanechkaA
Marinochka, I would like to thank you for the delicious pastry !!! The buns are great, the aroma knocks you off your feet Thanks from my whole family for the most delicate buns Lemon added - very tasty and aromatic, with cinnamon it goes well, as it turned out

Banana and cinnamon buns
LyuLyoka
SanechkaA, wow beauties!
SanechkaA
LyuLyoka
Sonadora
Sanya, wow! How beautiful: both buns and photos! Thank you so much for trying and making you happy with chic buns.

SanechkaA
Marina, all thanks to your exact recipe and photos, which immediately inspire my well, I'm very happy, I rarely visit the site now, now I will run according to your recipes, I'm afraid to miss something tasty
Anna1957
Quote: SanechkaA
aroma knocks down
Banana? Or cinnamon?
Sonadora
Quote: Anna1957

Banana? Or cinnamon?
And that, and another.
june1971
I'm not a magician. just learning ...))) I read your recipe and still could not understand at what point to add yeast and why to brew some of the flour. Followed the link you left. Everything turned out to be simple - the author of the recipe suggests "Dissolve yeast and malt in heated milk, mix with 40g of flour and leave to swell." That is, just activate the yeast.
Did I translate this incorrectly or is there a hidden meaning in brewing 40 g of flour in your recipe?
Sonadora
Quote: june1971

I couldn't understand at what point to add yeast
I beg your pardon. I really didn't write about yeast in the recipe. I added them right away when kneading the dough. Where there is flour, chopped bananas, eggs, etc.

Quote: june1971

why brew some of the flour.
The addition of brewed flour improves the dough, making it more fluffy and tender.Finished rolls and breads with the addition of brewed flour are better stored. This method is often used when baking Easter cakes.
Anna1957
Manya, and does this also apply to the CH flour?
Sonadora
Anna, I have not tried flour with ZZ.
Anna1957
Sorry I was hoping
Sonadora
We must try to make it, but I don’t bake 100% CH bread. Don't eat, sir.

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