500g strong white bread flour
50g caster sugar
1 x 7g sachet fast action yeast
200ml milk, warmed
50g unsalted butter, very soft and in cubes
1 egg
1 can dulce de leche (you won’t need the whole can)
1 ripe banana
50g dark chocolate chips
I have wanted to try making an enriched dough for a while so this was a perfect excuse. Mix together the flour, caster sugar and yeast in a bowl or mixer. Make a well in the centre and add the warm milk, egg and butter. Turn the mixer on or start to mix with your hands. Once mixed, knead the dough until it is nice and stretchy. Cover and leave in a warm place for 45-60 minutes or until doubled in size.
Remove the dough from the bowl and knock some of the air out. Divide the dough into two pieces and roll each piece out into a long rectangle. As you can see from the above picture an actual rectangle was hard for me to achieve but a bit of a jaunty angle here and there never harmed anyone. Spread a few spoons of the dulche de leche along the bottom two thirds of the long edge of the dough. Take half the banana and squeeze this onto the caramel towards the bottom edge of the dough. Top with half the chocolate chips.
I won’t lie to you, you’d be a very lucky person to come out of this with a clean kitchen. The rolling part is always fun but the caramel makes it a bit slippery. Start from the banana and chocolate edge and roll the dough up (lengthways) as tightly as you can. Don’t roll it too tightly as you may end up squeezing all the caramel out onto your worktop. Cut this into eight pieces and place in a greased baking tray. Repeat the above for the other half of the dough. Cover and leave to rise in a warm place for 35-45 minutes before placing in a preheated oven at 190C for around 30 minutes or until golden brown on top.
While these were baking the house was filled with all the best smells; bread, banana, chocolate and caramel. Apart from making some coffee at the same time I’m not sure the smell could have been improved. I was a bit sceptical about whether these would work, they look a bit miserable in the second picture before they had risen, but I am extremely pleased with how they turned out.
The caramel that was all over the buns made the tops wonderfully crisp and caramelised and the dough itself was lovely and soft. The banana flavour permeated the buns really well without being overpowering and biting into a dark chocolate chip was a nice surprise. If only there was something this glorious to make with everything I didn’t want to waste. Cabbage flapjack anyone?
Typically I would opt to make the banana cake, as my guys love it, but these little buns look very tempting.
Mmm I usually end up eating all my bananas before I have a chance to do anything with them!
Certainly a wonderful way to use a banana! I´m on the specked bananas team, so for me to use them in baking they are very ripe. Here, in Argentina, bananas and dulce de leche is probably one of the oldest instant desserts for kids. No wonder this rolls look so amazing!
What a great idea, these rolls look awesome!
Super tempting rolls..luv to munch it anytime..
oh my gosh these are wonderful! i actually buy bananas just to leave around to get all spotted so i can bake with them. i’m totally trying these soon!!
I was talking about making dulce de leche just this morning – now I know what I’d like to do with it!
Wow, that sure is a long way to go about avoiding eating a banana! I have to say they look very tempting, but I think maybe I’d just make them with the dulce de leche and eat the banana separately! (with my Cabbage flapjack of course!)
Yay! These look good! I love that dulce de leche, banana and chocolate filling!
LOL at the banana looking at you! There’s a pomegranate here doing that – I remember how messy the one before was and can’t bring myself to eat it.
The buns look delicious.
This bread looks amazing, can’t resist bread with all that all that filling oozing out.
ha ha….I like the way u have written it…bun looks yummy.
It is as if everything I could ever love in one bun 😀
Cheers
Choc Chip Uru
Yum, last time I made Chelsea buns they didn’t work too well. I think I will use your recipe instead, they look amazing!
i’m a big fan of portmanteaus, so i love your name for these! for the record, i’m on the brown team–the browner, the better. 🙂
This is a great way to use those ripened banana! Love the name too…
WOW these look yummy!
I will give it a bash and try and make these this weekend 🙂
Gosh, these chelsea buns look seriously rich and tempting!
yum yum yum yum yum! If yeast is involved I pass recipes to my husband, so will share this link with him 😉 xoxo
wow these look so good 🙂
These buns are great. I had a bad ‘cake experience’ using dulce the leche and I stopped buying it…but your buns inspire me to try the sweet canned milk again…
I’m on team green, too, but I’d let a few bananas ripen so I could make your magnificent buns! Truly decadent!!
Wow! These are absolutely incredible 🙂 They look way too mourish to have in my house.. I would have no self control!