Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup warm water
- 1/4 cup warm milk
- 1 large egg
- 1/4 tsp salt
- 1 tsp active dry yeast
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, granulated sugar, and salt. Mix until well combined.
2. In a separate bowl, whisk together the warm water, warm milk, egg, and yeast. Let sit for 5 minutes until the yeast is activated.
3. Add the wet ingredients to the dry ingredients in the stand mixer. Mix on low speed until a dough forms.
4. Add the softened butter to the dough and mix on medium speed for 5-7 minutes until the dough is smooth and elastic.
5. Transfer the dough to a lightly floured surface and knead for a few minutes until it forms a smooth ball.
6. Place the dough in a lightly greased bowl and cover with a clean towel. Let rise in a warm place for 1 hour.
7. Preheat the oven to 375°F.
8. Roll out the dough into a rectangle shape, about 1/4 inch thick.
9. In a small bowl, mix together the mashed bananas, chopped walnuts, brown sugar, and cinnamon.
10. Spread the banana and walnut mixture evenly over the dough.
11. Roll the dough tightly into a log shape.
12. Cut the log into 12 equal pieces.
13. Place the pieces in a lightly greased 9x13 inch baking dish.
14. Bake for 25-30 minutes until the buns are golden brown.
15. Remove from the oven and let cool for a few minutes.
16. Brush the tops of the buns with melted butter.
17. Serve warm.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
12 buns
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 43g
Protein: 6g
Fiber: 2g
Sugar: 14g
Sodium: 70mg
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Pecans or almonds can be substituted for walnuts.
- Honey or maple syrup can be substituted for brown sugar.
Variations:
- Add raisins or dried cranberries to the banana and walnut mixture.
- Drizzle with cream cheese frosting after baking.
- Add a pinch of nutmeg or ginger to the banana and walnut mixture.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Let the dough rise in a warm place, such as near a window or on top of the oven.
- Use a sharp knife or dental floss to cut the dough into pieces.
- Brush the tops of the buns with melted butter to keep them soft and moist.
Storage instructions:
Store leftover buns in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the buns for 10-15 seconds or warm them in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the buns on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle chopped walnuts or sliced bananas on top of the buns.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it forms a smooth ball.
- If the buns are browning too quickly, cover them with foil halfway through baking.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling raw dough.
Food history:
Chelsea buns originated in the Chelsea Bun House in London in the 18th century.
Flavor profiles:
Sweet, nutty, and cinnamon-spiced.
Serving suggestions:
Serve warm with a cup of coffee or tea for breakfast or as a dessert.
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Region: British