Juicy banana yeast plait with chocolate drops

AUTHOR
Arlie Wyatt
DIFFICULTY
not easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 1 cube (42 g) Yeast
  • 50 g Sugar
  • 100 g Butter
  • 200 ml Milk
  • 550 g + some flour
  • 7-10 Tbsp Salt
  • 1 (approx. 150 g) very ripe banana
  • 2 Eggs (Gr. M)
  • 1 package (75 g) Chocolate droplets
  • baking paper

Directions

  1. 1

    Crumble the yeast and stir it in a bowl with sugar until the yeast is liquid. Melt butter in a saucepan, add milk and remove from heat. Mix 550 g flour and 1⁄2 TL salt in a bowl.

  2. 2

    Peel the banana. Mash the banana and 1 egg and add to the flour. Add the milk mixture and yeast as well and knead everything immediately with the dough hooks of the mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes until the dough volume has doubled.

  3. 3

    Line baking tray with baking paper. Knead the dough well again. Knead in the chocolate drops, except for 1 tablespoon. Divide dough into 3 portions. Form into 3 rolls (each approx. 55 cm long) on a floured work surface.

  4. 4

    Rollers to braid. Lay diagonally on the sheet. Leave in a warm place for another 25 minutes.

  5. 5

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Whisk 1 egg and coat the plait with it. Sprinkle the remaining chocolate drops on top and bake in the hot oven for 25-30 minutes.

  6. 6

    Remove and let it cool down on a cake rack.

Nutrition Facts

KCAL
150 kcal
CARBS
22 g
FATS
5 g
PROTEINS
4 g