Sunday, February 2, 2014

Go Bananas Strudel Bread

I had so many ripe bananas and I didn't want them to go to waste. So, I baked these banana strudel breads loaded with bananas.. they are so so soft light bread. They are sort of the 'banana fritters' without the deep fried. I so I replaced deep frying  (where ever possible) and these came out pretty close. These strudel breads stay soft for days and also freezes well. These are so good, there is not much for leftovers to be freezed :) ... if you have friends or company share them.

Tangzhong Starter: see recipe here

1/2 warm water
1 tbs yeast
1/2 cup flour

6 cup flour
1 egg
5 Tbs vegetable oil
4 ripe bananas plus 8 bananas as fillings (fillings is optional, without the fillings, it is a Banana Bread not a strudel though)
1/4 cup sugar

In a mixer bowl, stir yeast and water and flour, let mixture stand and proof for 5 mins, should be foamy.

Add to mixer,  egg + sugar + oil, mix well on slow speed.
Add in mixture A to mixer bowl, gradually add flour. ( use 2 to 3 cups )
Add in one banana at a time.
Mix in Tangzhong Starter.
Mix in rest of the flour gradually.
Total mixing should be around 15 mins.

Fold in dough a few times into a smooth ball.
Cover dough with towel and let dough stands in a dry warm place until dough double in size (at least hour ++).
Punch down dough. Divide dough into desired sizes.
I roll out each dough and fill dough with long length slices of banana and enclose the dough so banana is not exposed.
Form each size dough to preferred shapes.
For a golden glossy bread, brush top of each roll with egg wash and sprinkle with a little sugar (optional)
Let prepared dough stands for another 30 mins or more.

Bake in heat up oven at 350 degree for 18 to 20 mins. (if they are in small rolls)
I made 2 large pan of bread, thus I baked them for 30 mins.

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