Ingredients
Dough
425g plain flour
50g caster sugar
Pinch of salt
2 1/4 tsp dry yeast
300 mL plant-based milk
50g plant-based butter + extra for greasing the pan
1 tsp apple cider vinegar
1/2 tsp nutmeg
Sunflower oil (for kneading)
Filling
3 ripe bananas
1/2 cup brown sugar + extra for dusting
1 tbsp coconut oil
100g chopped dark chocolate
Brush mixture:
1/2 cup plant-based milk
1 tbsp plant-based butter
1 tsp brown sugar
Method:
Heat the milk and nutmeg in a saucepan on a medium heat.
Mix in the butter until melted and let it sit until lukewarm.
Mix the flour, yeast, sugar and salt in a large bowl.
Make a well in the centre and gradually add the vinegar and milk mixture. Mix until a sticky dough forms.
Tip the dough onto an oiled surface and knead for 5 minutes.
Place the dough in a greased bowl and cover with a damp tea towel for an hour.
In the meantime, heat a frypan with the coconut oil on a medium-high heat. Roughly slice the bananas and add to the pan a long with the brown sugar. Keep mixing until bananas have softened and become golden. Let it cool.
Flour your bench-top and start rolling out the dough in a rectangular shape (make sure to keep flouring your surface to avoid sticking).
Once it's around 5mm thick, add the banana mix and spread evenly. Now add the chopped chocolate and sprinkle over some extra brown sugar.
Now carefully roll the dough length-ways to create a tight log.
Use a sharp, serrated knife to cut scrolls around 5cm in width.
Grease a round cake pan and place the scrolls inside with small gaps imbetween each. Set aside for 30 mins to allow the dough to rise further.
Preheat oven to 180 degrees.
To make your brush/glaze mixture, simply add the butter to the milk and microwave until melted. Add the sugar and mix until dissolved.
Brush a light coating of the mixture over the scrolls and place the tray in the oven for 20-25 minutes or until golden brown. Brush with the glaze half-way through cooking.
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