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.
Biscoff BiscuitsCrushed (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
Dissolve 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 drizzle 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.
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!