Sweet bread with dried plums and bananas

Name: Sweet bread with dried plums and bananas - Flavia I.
Ingredients: Dough: 1 kg wheat flour 450 ml warm water 80 g granulated sugar 2 mashed bananas (225 g peeled) 150 ml oil 50 g fresh yeast 3 tsp orange peel powder 30; 50 g wheat flour (for shaping) Filling: 500 g dried plums 180 g brown raisins

Dessert - Sweet bread with dried plums and bananas by Flavia I. - Recipia

I woke up craving something sweet and simple, and in the kitchen, I still had a bag of dried plums left over from the first one that disappeared quickly. I remembered these sweet rolls with plums and bananas that I make a few times a year, especially when I find good ingredients. This time, I used flour from my parents and bananas that had darkened a bit, but the result turned out just as good. Quick Info Total time: approximately 2 hours and 15 minutes Preparation time: 30-35 minutes (not including rising time) Baking time: 30 minutes Servings: 20 small rolls Difficulty: medium Recipe type: homemade dessert, suitable for family or weekend snacks Ingredients Dough 1 kg all-purpose flour 450 ml warm water 80 g granulated sugar 2 mashed bananas (about 225 g peeled) 150 ml oil 50 g fresh yeast 3 teaspoons orange zest powder 30-50 g flour (for shaping) Filling 500 g dried plums (pitted) 180 g brown raisins Instructions 1. Sift the flour into a large bowl. Make a well in the center and add the yeast along with one tablespoon of sugar. 2. Crumble the yeast with your fingers, pour 300 ml of warm water over it, and gently stir until dissolved. Cover the bowl with a clean towel and let it rise for 10 minutes. 3. Meanwhile, mash the bananas. To prevent oxidation, you can squeeze a bit of lemon juice over them, especially if the bananas are ripe. After the 10 minutes of rising, add the mashed bananas, the remaining sugar, and the rest of the warm water (150 ml) mixed with the orange zest to the bowl. Mix well with a spoon. 4. Start kneading by hand. Gradually add the oil in several stages and knead vigorously for 5-7 minutes until the dough becomes elastic and slightly sticky. Cover the bowl and let it rise for 1 hour in a draft-free place. 5. Soak the raisins in warm water for 10 minutes or, if you prefer, in rum for 30 minutes. Then drain them well in a sieve. Remove the pits from the plums if necessary. 6. Preheat the oven to 170°C (340°F). Prepare the molds (cylindrical with a diameter of about 7 cm or square molds) and grease them with oil. 7. Take the risen dough and knead it again for 1-2 minutes just to release the air. Divide it into two equal pieces, roll each into a cylinder, and cut each cylinder into 10 equal pieces (a total of 20 pieces). 8. Shape each piece into a ball, then flatten it with your palms into a thick sheet about 1 cm thick. Place dried plums and raisins in the center, as much as fits to your taste. Gather the edges towards the center and form a sealed ball. 9. Place each ball in the mold, smooth side up. Let them rise for another 10 minutes, lightly covered with a cloth. 10. Place a heat-resistant dish with cold water at the bottom of the oven, then place the trays with the rolls on the middle rack. Bake for 30 minutes or until they are evenly browned. 11. Let them cool in the molds for a few minutes, then transfer them to a wire rack. Why I Make This Recipe Often I like to have a simple dessert on hand, without complicated fillings, that uses dried fruits I already have in the pantry. The rolls stay soft for a day or two and are easy to pack. They are easy to portion and do not require fancy ingredients. Tips and Variations Tips If you use whole wheat or more rustic flour, the dough will come out darker and slightly denser. For added aeration, sift the flour twice. Very ripe bananas add more sweetness but can oxidize easily. Substitutions You can use golden raisins instead of brown ones. If you don't have orange zest powder, you can omit it or replace it with vanilla. Variations For the filling, you can also use a mix of dried apples or apricots, but the plums give a special slightly tangy flavor. If you don't want raisins, you can use only plums or vice versa. The amount of sugar can be adjusted to taste or depending on how sweet the bananas are. Serving Ideas The rolls are good both plain and with a glass of milk or tea. For a more festive look, you can lightly brush them with honey while they are still warm. Frequently Asked Questions Can I use dry yeast? Dry yeast can be used, but adjust the amount to 16-18 g (about 2 packets of 7-9 g). Mix it directly with the flour and sugar before adding the liquids. What should I do if the dough is too soft? If you find the dough is sticking too much to your hands, add a tablespoon of flour at a time until it can be shaped but still remains elastic. Can the rolls be frozen? After completely cooling, the rolls can be individually frozen in bags. When thawing, leave them at room temperature, then heat them for 2-3 minutes in a conventional oven or 30-40 seconds in the microwave. What should I do if the plums are very dry? If the plums seem too hard, soak them in warm water for 20 minutes, then drain well and use them as is. How many bananas should I use if they are very small? If the bananas are small, you will need about 225 g peeled. If necessary, you can supplement with 2-3 tablespoons of apple puree. Nutritional Values (estimates for one roll, from 20 servings) Calories: 175-185 kcal Protein: 3-3.5 g Fat: 4.5-5 g Carbohydrates: 33-34 g Fiber: 2.5 g Values may vary depending on the size of the fruits and the type of flour used. Storage and Reheating The rolls keep well for a day or two at room temperature in a sealed container. After that, they harden. To reheat, place them in the oven for a few minutes or, more quickly, in the microwave, but don’t leave them too long to avoid drying out. If you want to keep them longer, freeze them while they are fresh, then reheat as needed.

Preparation

1. Sift the flour into a large bowl, make a well in the center, and add the yeast along with a tablespoon of sugar. 2. Crumble the yeast between your fingers, add 300 ml of warm water, and stir gently until dissolved. Cover the bowl with a towel and let it rise for 10 minutes. 3. Add the mashed bananas, sugar, and the remaining warm water mixed with orange zest to the mixture. Stir with a spoon, then knead vigorously with your hands. Gradually incorporate the oil and knead for 5-7 minutes. Cover the bowl and let it rise for 1 hour. 4. Soak the raisins in warm water (for 10 minutes) or in rum (for 30 minutes), then drain them in a sieve. Remove the pits from the plums. 5. Preheat the oven to 170 degrees Celsius. 6. Knead the dough again and divide it into two. Shape each into a cylinder and divide it into 10 pieces, forming balls from each piece, then flatten them. Place plums and raisins on each piece according to preference, then gather the edges of the dough to form a ball. 7. Place each dough ball smooth side up in molds (I used cylinders with a diameter of 7 cm and square ones) greased with oil and let them rise for 10 minutes. 8. Place a bowl of cold water in the bottom of the oven, then put the tray with the pastries in the oven for 30 minutes or until golden brown. Enjoy your meal! The filling can vary according to preference. I used regular wheat flour from my parents, which is why the dough looks darker, but bananas also oxidize, so it's good to add a little lemon juice over them to prevent the process.

Sweet bread with dried plums and bananas

Preparation

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