Banana Cinnamon Rolls

Original Recipe by Amy Beh

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

Mix yeast with lukewarm water. Sprinkle a little sugar and flour over and leave aside for 10 minutes to froth.

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.

Remove dough onto a lightly floured surface and knead until dough is smooth and elastic. Put dough in a lightly floured bowl.

Leave aside covered with a piece of cling film wrap for 40 minutes or until doubled in size.

Take dough out onto a lightly floured tabletop and roll out into 0.5cm thickness.

Sprinkle over with cinnamon powder, brown sugar and arrange butter slices around. Spread the raisins and spread the banana liberally around.

Roll the dough tightly (Swiss roll style) into a long fat cylinder. Cut into 5.5 cm thickness.

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.

Brush lightly with egg wash and sprinkle almond flakes over.

Bake in a preheated oven at 190°C for 25- 30 minutes or until golden brown.