banana buns to go

my daughter has over an hour's drive to work every day and she makes a coffee and takes breakfast with her to consume on the journey..probably not recommended in the healthy lifestyle dietary guidelines but that's what works for her..it works for me too because i get to make things that are easy for her to eat..nothing worse than drips and crumbs in the lap or down the front of one's freshly ironed top..i made up the bit about the ironing..she doesn't iron either so i guess ironing aversion must be heritable..

forget those horrible liquid breakfasts in boxes which incidentally remind me of the sort of thing that's whizzed up for fractured mandible patients and looks gluggy, grey and pre digested..get the idea? no..these buns have the good stuff in them but they're not slurped through an oversized straw..there's fruit, milk and complex carbohydrates and you need teeth to eat them..i read somewhere that there's a link between satiation and chewing so they work in that department too..

banana buns to go

tea with hazel

ingredients dough

200 gms organic white bread making flour

100 gms organic wholemeal spelt flour

2 ripe bananas mashed

15 gms butter melted and cooled

200 mls (approximately) low fat milk (i used 1/2 low fat milk and 1/2 whey from draining yoghurt)

1 large tablespoon (tbs) organic candied orange peel (i used homemade) finely diced

1/3 cup currants

2 teaspoons (tsp) honey

2 tsp cardamon

2 tsp salt

1 tsp yeast

2 tbs active sourdough starter

extra milk

ingredients glaze

1 tbs sugar

1 tsp gelatine

1 tbs boiling water

method dough/glaze

~ place flours, banana, butter, peel, honey, cardamon, yeast and starter in the bowl of a stand mixer and mix adding enough milk to achieve a shaggy dough 

~ autotolyse for 30 minutes, add salt, mix briefly, rest for 10-15 minutes, mix again briefly

~ cover dough with cling film and leave until well risen

~ remove the dough to a lightly floured board and gently knead in currants

~ divide the dough into 12, 70 gm pieces, shape into rounds, and place on a baking paper lined tray

~ cover buns loosely and leave until well risen or until an impression is left after a finger is pressed into the dough

~ brush the tops of the buns with milk and bake at 230 deg c for 15 minutes, reduce oven temperature to 200 deg c, cover the buns with brown paper, and cook for a further 10 minutes or until cooked

~ brush the tops of the hot buns with the glaze (see glaze method below)

method glaze

~ mix the gelatine and sugar with water and stir until dissolved placing the bowl over a saucepan of boiling water if necessary

grab a banana bun, butter it, and go to work or back to bed with a cup of tea!

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