Double Banana Rolls with Dulce de Leche

We were so busy with the building of the extension of our apartment (which will still take some time till it is finished) that I didn’t have much time to write, but finally here is the first recipe of the year. If you follow my Instagram stories, you probably saw that I was working on a dough recipe.

My first try was a complete mess and the second one was too dry. This version is the one I finally liked. It has crushed banana chips in the filling so it also gives it a bit of a crunch, and mashed banana in the dough. They are a bit sticky because of the dulce de leche, but messy is not always bad. Happy weekend!

This recipe makes about 8-10 rolls.

Ingredients:

For the dough:

1 ripe banana, mashed (It is important that the banana is ripe, the riper the better)

3 ½ cups of self-rising flour

7grs of dried yeast

½ cup of lukewarm milk

½ teaspoon of salt

2 tablespoons of vegetable oil

¼ cup of granulated sugar

1 teaspoon of vanilla extract

1 egg

For the filling:

About 250grs of dulce de leche, at room temperature or lukewarm so it is easier to spread

2 cups of banana chips, turned into crumbs using a food processor

Extra:

Egg wash

 

Place the lukewarm milk and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand, it will just take you about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

About 10 minutes before the hour for the rise is up, preheat your oven to 180C-350F. You can bake the rolls in an oven dish, but this time I wanted to make them individual so I used a muffin tin. I used parchment paper as muffin liners (I just cut it into squares).

Once the dough is done rising for 1 hour, place it on a lightly floured surface and roll it into a large rectangle. Slice off the uneven edges. Then carefully spread the dulce de leche all over the dough. Make sure that the dulce de leche is spreadable (you can always warm it up slightly in the microwave). Sprinkle the banana chip crumbs evenly over the dulce de leche. Roll it tight lengthwise. Cut the uneven edges and discard of them. Now that you have an even rolled dough, slice it into about 8-10 even pieces. Make sure that they are not too big if you are using a muffin tin, as they still need space to rise while baking.

Place the rolls in the muffin tin lined with parchment paper or muffin liners. Brush the rolls with the egg wash and bake them for about 20 minutes until golden.

They are best when eaten right out of the oven. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

 

Strawberry Jam Rolls with Peanut Butter Glaze

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Peanut butter and jam is such a childhood favorite and classic combination. I’ve partnered with Hero Fruit to create this sweet rolls recipe using their strawberry jam. For extra flavor, I used coconut milk but if you don’t like it, you can use plain milk instead. For the Dutch version of this recipe and many others, you can check out www.herojamstudio.nl.

This recipe makes 8 large rolls and serves 8 people.

Ingredients:

For the dough:

3 3/4 cups of self-rising flour, plus extra for your working area

7gr dry yeast

1 cup of coconut milk

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

3/4 cup of sugar

1 egg

For the filling:

Half a jar of Hero Original strawberry jam

For the egg wash:

1 egg

1 tablespoon of water

For the peanut butter glaze:

1 cup of icing sugar, sifted

¼ cup plus 1 tablespoon of milk

1 teaspoon of vanilla essence

¼ cup of creamy peanut butter

Extra:

Vegetable oil, for greasing the bowl and oven dish

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To make the dough, warm the coconut milk in the microwave for about 30 seconds. You want it to be lukewarm. Then place it in the bowl of the stand mixer and add the dry yeast. If the coconut milk is too warm, let it cool down a bit before you add the yeast. Let it sit for 5 minutes. In the meanwhile melt the butter in the microwave and allow it to cool down.

Once the 5 minutes for the yeast have passed, add the flour, salt, sugar, butter and the egg. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand (for about 10 minutes).

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Lightly grease your oven dish with some vegetable oil.

Once the hour has passed, place the dough on your floured working area. Punch it down. Roll it into a rectangle (about 42x32cm). Spread about half of a jar of Hero strawberry jam all over the dough except for the edges. Now this is where it can get a bit messy. Carefully roll the dough lengthwise, be careful not to press too much otherwise the jam will come out from the sides. Then using a very sharp knife, cut off the uneven edges and discard them.

Slice the roll into 8 even pieces. Transfer them to your greased oven dish and be careful not to spill the jam.

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Cut a large piece of plastic wrap and brush it with some vegetable oil. Use it to cover the rolls, greased side towards the rolls. This will prevent the plastic wrap from sticking to the rolls once they rise.

Let the rolls rise for 1 hour in a warm place.

About 10 minutes before the time for the rolls has passed, preheat your oven to 180C/350F.

To make the egg wash, beat one egg with 1 tablespoon of water.

Once the rolls have risen for 1 hour, remove the plastic wrap and brush the rolls with the egg wash.

Bake them for 20 minutes or till golden.

To make the peanut butter glaze, place the peanut butter in a bowl and microwave it for about 30 seconds so it is easier to whisk.

Whisk the warm peanut butter with the milk, vanilla extract and icing sugar. Whisk it for about 5 minutes until it is smooth.

Drizzle some of the peanut butter glaze over the warm rolls. Serve and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.