Not one of the easiest recipe to make! It took a lot of time and patience to make if you decide to try this recipe make sure it’s an early start of the day. It’s time-consuming and fiddley to make, if you’re not in a good mood I would suggest that you not attempt to get started with this recipe! or maybe it’s me! Making the dough wasn’t straightforward and the fact that I’m allergic to bananas I shouldn’t have attempted it. I had so many overripe bananas and I hate the idea of it going to waste so I decided to add it to the brioche dough I got my teenage daughter to help with the walnuts by chopping to add to the dough. With all this work preparing this bun I have no idea how it tastes apart from what my kids say, it was delicious. As now I promise no more cooking with banana By the time I make the dough and place in oven I was crippeled with neck and back pain, and had no energy for the rest of the day my bad.
250g vegan butter, softned
Plus 20g to grease
3 overripe bananas
1 1/2 tsp vanilla extract
200g chopped walnuts
100ml vegan milk, plus 1 tsp to glaze
15g fresh yeast
500g plain flour, plus extra to dust
1 1/2 tsp salt
30g soft light brown sugar
3 vegan eggs, plus 1 extra vegan egg yolk power
5 Brown sugar lumps
A rich brioche dough is perfect medium for the mellow flavours of bananas, dates and vanilla. You will need a 12 hole deep muffin tin.
1. Peel and mash the 20g of the butter and use to generously grease the muffin tin.
2.peel and mashed bananas well using a fork, then stir in the vanilla. Roughly chop the walnuts and set aside. Put the 100ml milk in a small saucepan over a low heat and warm gently to tepid, no hotter than 38°C put the yeast into a small bowl, pour on a few tsp of the milk and stir to dissolve.
3.sift the flour and salt into a large bowl and stir in the sugar. Beat the egg lightly and add to the flour along with the mashed bananas, yeast and remaining warmed milk. Mix, using a cutlery know fe, until a very soft dough forms.
4.using a wooden or an electric food mixer fitted with a dough hook on a low speed. Neat the dough until smooth and elastic, this can take about 15 minutes by hand, or 5 minutes by machine.
5.turn the dough out onto a work surface and, using your fingers, work the dough by stretching it to shoulder height it won’t stretched this far until the gluten is fully developed, so keep working it until it does.
6.Divide the 250g butter into walnut sized pieces. Work each piece of butter into the dough completely before adding the next piece, using the same kneading technique. The dough should gradually become more shiny, elastic and glossy as more butter is worked in.
7. Knead in the walnuts until just distributed, then lift the dough into a clean bowl and cover with lightly oiled cling film. Leave to rise in a warm place for 2 hours, or until doubled in size
8. Know k back the dough by flipping it with your fingertips just a few times, then refrigerate, covered, for several hours, but not more than 24 hours.
9. Shape the brioche dough while it is still very cold. Divide it into 12 equal pieces, shape each into a ball and place in a prepared muffin tin. You may need to use a little extra flour if the dough becomes too sticky to handle cover loosely with oiled cling film and leave at room temperature to rise to half their size again, then transfer the Tim to the fridge for 10-15 minutes to firm the butter.
10. Meanwhile, heat the oven to 220°C/gas mark 7. Put the egg yolk in a small bowl, add the 1 tsp of milk and beat together using a fork. Crush the sugar lumps into small crystal clumps.
11.Brush the brioche with the egg glad, taking care not to let it drip down the sides. Sprinkle with the crushed sugar and bake in the oven for 10 minutes. Lower the oven setting to. 190°C/gas Mark 5 and bake for 5 minutes, or until the buns are golden brown, sound hollow when tapped in the underside and feel light for their size. Transfer to a wire rack to cool.