Friday, July 25, 2008

Super Spuds and More

Recipe today is for a version of Chelsea buns, but much more enjoyable. A good one for children to make and bake. If you have no square tin of the correct size, the spirals can be cooked in a round or even oblong baking tin. Just as long as they fit together with a slight gap between (to allow for expansion when left to rise).
A savoury version could be made with a filling such as cheese 'n chutney; or pesto, sun-dried tomatoes and cheese.
Tear 'n Share Banana Spirals: makes 9
half a batch of basic white or granary dough
1 oz (25g) butter, melted
2 medium bananas
3 0z (75g) no-soak apricots, chopped
1 tsp cinnamon
2 oz (50g) light brown sugar
zest of 1 small orange
2 tblsp runny honey
Roll the dough out onto a floured surface into a rectangle 12" x 10" (30 x 25cm), then brush the surface with the melted butter. Mash the bananas and mix in the apricots, cinnamon, sugar and orange zest. Spoon this over the dough leaving a half inch (1.5cm) border all round. Roll the dough up from the long side and then cut this 'sausage' into 9 even pieces and place in an 8" (20cm) buttered baking tin, cut side up barely touching each other.
Cover and leave in a warm place for half an hour. Warm the honey for a few seconds so that it runs more easily then brush half over the tops of the buns. Bake at 200C, 400F, gas 6 for for approx 25 minutes until golden. Cool in the tin before removing to a cake airer. Brush with remaining honey. Tear apart to eat.