• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 250g high-protein flour, sifted
  • 70g superfine flour, sifted
  • ¼ tsp salt
  • 15g milk powder
  • 85g butter
  • 80g castor sugar
  • 1 small egg
  • 7g instant yeast granules
  • 70g lukewarm water
  • 70g cold water
  • 40g black raisins
  • 15g almond flakes
  • 1 ripe banana, shredded
  • Filling
  • 10g butter, cut into thin slices
  • 4g cinnamon powder
  • 10g soft brown sugar
  • Glaze
  • 1 egg, beaten for glaze

Instructions

  1. Mix yeast with lukewarm water. Sprinkle a little sugar and flour over and leave aside for 10 minutes to froth.
  2. Beat butter and sugar until creamy, then beat in the egg. Add sifted flours, salt and milk powder. Stir in fermented yeast mixture and cold water. Mix into a dough.
  3. Remove dough onto a lightly floured surface and knead until dough is smooth and elastic. Put dough in a lightly floured bowl.
  4. Leave aside covered with a piece of cling film wrap for 40 minutes or until doubled in size.
  5. Take dough out onto a lightly floured tabletop and roll out into 0.5cm thickness.
  6. Sprinkle over with cinnamon powder, brown sugar and arrange butter slices around. Spread the raisins and spread the banana liberally around.
  7. Roll the dough tightly (Swiss roll style) into a long fat cylinder. Cut into 5 cm thickness.
  8. Arrange pieces in a greased chiffon pan. Put the chiffon pan into a big loose plastic bag. Tie up and leave aside to proof for 35-40 minutes.
  9. Brush lightly with egg wash and sprinkle almond flakes over.
  10. Bake in a preheated oven at 190°C for 25-30 minutes or until golden brown.

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