These Banoffee Biscoff Buns are based on the traditional iced buns recipe (just in a different shape). They are perfectly soft and fluffy and are very effortless to make. Filled with Bananas, Sweetened Cream, Caramel and a little Biscoff.
Banoffee Biscoff Buns
Big, fluffy, fragrant Buns made easy. With a delicious classic banoffee flavour paired with a drizzle of Biscoff and topped with crushed Biscoff. SOOOOO Good!
Different types of yeast
There are 3 different types of yeast:
- Active dry / dry yeast – yeast in powder form that is best used after dissolving in warm liquid then left to get foamy before mixing in dry ingredients.
- Instant yeast / rapid rise yeast (used in this recipe) – this yeast makes the dough rise faster and does not need to be dissolved in liquid first, just mix everything at the same time.
- Fresh yeast – comes in block form, just crumble and dissolve in liquid before using.
What you need for these Buns
- Milk
- Caster Sugar
- Strong Bread Flour
- Yeast
- Salt
- Egg Yolks
- Butter
- Biscoff
- Double Cream
- Bananas
How to make Banoffee Biscoff Buns
Combine Strong Bread Flour, Caster Sugar, Instant Yeast, Salt (Opposite end to Yeast) in a large bowl.
Add lukewarm milk slowly. If using Active Dry Yeast, add it to milk and stand for 5 – 10 minutes.
Add 2 Egg Yolks and Butter. Knead for 8 – 10 minutes until a smooth soft dough forms.
Leave to rise for 1 hour.
Shape and leave to rise for 30 minutes.
(Looks like my fist tried to make an appearance).
Bake at Gas Mark 5, 190 C for 20 minutes.
Mix cream with caster sugar and beat till stiff peaks form.
Chop Bananas.
Make Caramel – Dissolve sugar with a little water. Once dissolved and golden, add cream and butter. Add salt and Vanilla.
Warm Biscoff and crumble Biscoff biscuits.
Cut buns across the middle, add cream, bananas, a little caramel, a little biscoff.
Close buns and top with caramel and biscoff biscuits.
Tips for the BEST Buns
- Check Yeast expiry date – The number 1 problem because most people don’t bake with yeast very often, and yeast does go off! If your yeast is past its expiry date OR you’ve kept it in hot humid conditions, your dough will not rise.
- Yeast test – If you are worried that your Yeast may have gone off, test it by placing some in a small bowl, mix 2 tbsp luke warm water with pinch of sugar and 1/4 tsp yeast. Leave in very warm place for 5 – 10 min. If the surface gets foamy, your yeast is alive and fine to use.
- Dough consistency is key – The stickier the dough, the softer and more moist your buns will be because soft dough = easier rise. So you need to use the minimum amount of flour you can get away with so the dough pulls away from the side of the bowl when mixing, but is still soft.
- Salt should always be placed at the opposite end to yeast and not using enough Salt slows down the rise.
- Too much flour results in a tough dough. Start with less flour – it’s easier to add more flour to get the right dough consistency, rather than trying to salvage dough that’s too dry by mixing in more liquid.
- Humidity, weather and flour brand all affect the exact amount of flour you need.
- Smooth dough – kneading is key and if you don’t knead enough, your buns will not be soft and fluffy!
Other Bread Recipes:
Honey Buns Recipe
**If you make this recipe, please tag us or dm on Instagram!
Banoffee Biscoff Buns
These Banoffee Bischoff Buns are based on the traditional iced buns recipe (just in a different shape). They are perfectly soft and fluffy and are very effortless to make. Filled with Bananas, Sweetened Cream, Caramel and a little Biscoff.
Ingredients
Dough
- 350 g Strong Bread Flour
- 60 g Caster Sugar
- 7 g Yeast I use Instant (see notes)
- Pinch Salt
- 230 ml Milk Lukewarm
- 2 Egg Yolks
- 40 g Butter
Cream Filling
- 300 ml Double Cream
- 3 tbsp Caster Sugar
Caramel
- 220 g Caster Sugar
- 120 g Butter
- 120 g Double Cream
- 1 tsp Vanilla Extract
- Pinch Salt
Extras
- 2 Ripe Bananas Sliced
- Biscoff Melted
- Biscoff Biscuits Crushed (I use Biscoff sandwich biscuits with Biscoff Cream)
Instructions
Dough
-
In a bowl of a stand mixer, combine Strong bread flour, Caster sugar, Yeast, Salt (at opposite end to Salt).
-
Add the milk slowly and knead for 2 minutes.
-
Now add the egg yolks and whilst the machine is running, slowly add the butter. Knead for 8 minutes.
-
Add dough to a greased bowl and leave to rise (covered), in a warm place for 1 hour.
-
Lightly flick flour onto a work surface. Weigh the dough and divide into 10 balls. Shape into buns using the your palm in a cupped shape. Place onto a lined tray with space between buns. Cover with a damp cloth and leave to rise for 30 minutes.
-
Preheat oven to 190°C, gas Mark 5 and bake for 20 minutes.
Cream Filling
-
Add the cream and sugar to a bowl and beat until stiff peaks are formed.
Caramel
-
Dissolce sugar with a little water (just enough to cover the sugar) over low heat.
-
Once dissolved, turn the heat up. Once golden, remove from heat and stir in butter, cream, vanilla and salt.
Assemble
-
Cut the buns across the middle and add 2 tablepoons of cream, a few slices of bananas, a drixxle of caramel and a little biscoff.
-
Close the buns, add more caramel to the top, along with some crushed Biscoff biscuits. Continue with the remaining buns.
Recipe Notes
- Check Yeast expiry date - The number 1 problem because most people don’t bake with yeast very often, and yeast does go off! If your yeast is past its expiry date OR you’ve kept it in hot humid conditions, your dough will not rise.
- Yeast test - If you are worried that your Yeast may have gone off, test it by placing some in a small bowl, mix 2 tbsp luke warm water with pinch of sugar and 1/4 tsp yeast. Leave in very warm place for 5 – 10 min. If the surface gets foamy, your yeast is alive and fine to use.
- Instant Yeast vs Dry Yeast - If you are not using Instant Yeast, you will need to bloom Dry Yeast in the lukewarm Milk before proceeding with the recipe. To do this, add the yeast to the milk and leave to stand for 4 - 8 minutes.
- Dough consistency is key - The stickier the dough, the softer and more moist your buns will be because soft dough = easier rise. So you need to use the minimum amount of flour you can get away with so the dough pulls away from the side of the bowl when mixing, but is still soft.
- Salt should always be placed at the opposite end to yeast and not using enough Salt slows down the rise.
- Too much flour results in a tough dough. Start with less flour – it’s easier to add more flour to get the right dough consistency, rather than trying to salvage dough that’s too dry by mixing in more liquid.
- Humidity, weather and flour brand all affect the exact amount of flour you need.
- Smooth dough – kneading is key and if you don’t knead enough, your buns will not be soft and fluffy!
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