banana cinnamon rolls

For the sweet dough
From ‘Artisan Baking’
Makes 18 rolls

½ cup milk
2 teaspoons instant yeast
2 2/3 cup unbleached all-purpose flour
3 eggs
1 ½ teaspoons table salt
6 tablespoons granulated sugar
½ cup unsalted butter

Microwave the milk for 4 min or heat it in a pan until bubbles form around the edges and the milk smells cooked. Let it cool to 105 F and dissolve the yeast in the milk. (Scalding the milk denatures the proteins that prevent gluten formation). Let it stand for 10 minutes.

In a large bowl, add the flour and then the yeast mixture and eggs. With a wooden spoon or your hand, mix until combined. Cover the bowl with plastic and let it stand for 15 to 20 min.

Add the salt to the dough and mix until combined. Take the dough out of the bowl and knead until smooth, for about 10 min. The salt will incorporate just fine. Add half the sugar and keep kneading, then add the other half. Finally, add the butter in 2 additions and knead it into the dough until this is satiny and soft.

Place the dough in a covered container in the fridge, for at least 8 hrs and up to 48.

For the filling
Makes 9 rolls

4 very ripe bananas
1 teaspoon cinnamon

Cut the bananas into big chunks and cook in a pan with the bourbon until all the liquid is absorbed. Transfer the bananas to a bowl and mash together with the cinnamon. Let the filling cool.

To assemble the rolls

Roll the sweet dough into a rectangle, ½ inch in thickness. Spread the cooled banana filing and roll the dough like you would do with a swiss roll. Cut the dough into 1 to 1 ½ inch pieces and place them in a round pan. Let them rise for 30 min. In the meantime, preheat the oven to 325 F. Brush the rolls with egg wash. Bake them for 30-35 minutes or until golden brown on top. Let them cool slightly before eating.