One way you can boost your intellectual wellness is to try new things. Why not use the Easter weekend to stretch your baking skills with these delicious banana hot cross buns!
With an easy method and ingredients you are likely to have at home already, you’ll be wondering why you didn’t make them sooner.
300ml of milk (full-cream, soy, almond, or lactose free)
50g butter or seed-based spread
500g gluten-free bread flour or bread mix, like this one from Woolworths
1 tsp salt
75g caster sugar
1 and 1/2 teaspoons fast-action yeast
1 egg, beaten
1 very ripe banana – mashed
2 tsp ground cinnamon
Gently heat the milk and add the butter. Leave to cool slightly.
Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre.
Pour in the warm milk and butter mixture. Add the beaten egg. Using a wooden spoon, mix well. Bring everything together with your hands until you have a very sticky dough.
Flour your hands well and begin to knead the dough in the bowl. When it’s less tacky, tip it out onto a lightly floured surface and knead until smooth and elastic (approximately 5 minutes).
Put the dough in a lightly oiled bowl. Cover with cling wrap and leave to rise in a warm place for 1 hr, or until doubled in size.
Add sultanas, mashed bananas and cinnamon and knead into the dough. Cover with the cling wrap and leave to rise for 1 hr more.
Lightly oil your hands, and divide the dough into even pieces. Roll each piece into a smooth ball on a lightly oiled work surface. Arrange on a lined baking tray, leaving enough space for the dough to expand.
Cover with a clean tea towel, then set aside to prove for another hour.
Heat the oven to 200C fan and make the cross paste by mixing some flour and water – add the water 1 tbsp at a time, so you add just enough for a thick paste. Use a spoon or piping bag to draw a cross.
Bake for 20 mins on the middle shelf of the oven, until golden brown.