Bismillahirahmanirahim,
Made this last Friday for the trip snacks...its basically mini rolls put together for baking, and pull it off for tea ;p
Recipe inspired by a few .. I went on a little bit further by adding in the banana and the chocolate chip..well incorporated!!
Dough:
1 pack of active dry yeast(2 and 1/4 teaspoons)
1/4 cup luke warm water
1 1/4 cups warm milk
75 g unsalted butter, melted
50 g fine granulated sugar
2 large eggs
1 teaspoon salt
5 cups flour (not full)
Fillings:
Banana cut into small pieces.
Chocolate Chips
Coating:
170 g unsalted butter
250 g fine granulated sugar
145 g cup dark brown sugar
1 teaspoon vanilla extract
Steps to make a day ahead (the dough):
1. Mix the active dry yeast in luke warm water and let it set about 2 minutes
2. Then, add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour.
Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer).
3.By hand add enough remaining flour to form a firm dough. About 5 cups total.Not too much as it will make your bread very chewy. Once all are incorporated well, cover the bowl with a cling wrap and refrigerate for at least 8 hours or overnight.
Next day:
1.Melt 115 g of butter in a small bowl. A granulated sugar in another small bowl. Set a side.
Spray a 10-12 cup bundt pan with cooking spray.
Punch the cold dough down very gently to allow the air bubbles to release.
Pull apart pieces and roll into balls, about a size of a grape or larger. Place in a few slices of cut banana and few chocolate chips inside.
You will get about 40-50 balls total.
Dip each ball, one by one, in the melted butter and then generously roll in the sugar to coat them.
2. Melt the remaining butter, whisk in brown sugar, and vanilla in a different bowl until combined.
Preheat oven to 160C.
Pour the buttery mixture over the dough balls in the bundt pan.
Bake for 30-35 minutes or until golden brown on top.
Cover loosely with foil if the top browns too quickly.
Cool for 5-10 minutes and invert onto a large serving plate.
Yes its time consuming that you got to roll into small balls . But the result is amazing and fun too when you pull the bread off.. have it warm for tea or breakfast with a juicy mango juice on the side...simply irresistible..Good luck !! ;)
Made this last Friday for the trip snacks...its basically mini rolls put together for baking, and pull it off for tea ;p
Recipe inspired by a few .. I went on a little bit further by adding in the banana and the chocolate chip..well incorporated!!
Dough:
1 pack of active dry yeast(2 and 1/4 teaspoons)
1/4 cup luke warm water
1 1/4 cups warm milk
75 g unsalted butter, melted
50 g fine granulated sugar
2 large eggs
1 teaspoon salt
5 cups flour (not full)
Fillings:
Banana cut into small pieces.
Chocolate Chips
Coating:
170 g unsalted butter
250 g fine granulated sugar
145 g cup dark brown sugar
1 teaspoon vanilla extract
Steps to make a day ahead (the dough):
1. Mix the active dry yeast in luke warm water and let it set about 2 minutes
2. Then, add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour.
Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer).
3.By hand add enough remaining flour to form a firm dough. About 5 cups total.Not too much as it will make your bread very chewy. Once all are incorporated well, cover the bowl with a cling wrap and refrigerate for at least 8 hours or overnight.
Next day:
1.Melt 115 g of butter in a small bowl. A granulated sugar in another small bowl. Set a side.
Spray a 10-12 cup bundt pan with cooking spray.
Punch the cold dough down very gently to allow the air bubbles to release.
Pull apart pieces and roll into balls, about a size of a grape or larger. Place in a few slices of cut banana and few chocolate chips inside.
You will get about 40-50 balls total.
Dip each ball, one by one, in the melted butter and then generously roll in the sugar to coat them.
2. Melt the remaining butter, whisk in brown sugar, and vanilla in a different bowl until combined.
Preheat oven to 160C.
Pour the buttery mixture over the dough balls in the bundt pan.
Bake for 30-35 minutes or until golden brown on top.
Cover loosely with foil if the top browns too quickly.
Cool for 5-10 minutes and invert onto a large serving plate.
Yes its time consuming that you got to roll into small balls . But the result is amazing and fun too when you pull the bread off.. have it warm for tea or breakfast with a juicy mango juice on the side...simply irresistible..Good luck !! ;)