stranka: 19

Banana Hot Cross Buns

Banana Hot Cross Buns


1.      Overripe bananas – 2

2.      Butter, softened – 50 g

3.      Egg – 1

4.      Flour – 525 g (3 ½ cups) + 50 g

5.      Sugar – 50 g (1/3 cup) + 2 tablespoons

6.      Dry yeast – 7 g (1 package)

7.      Cinnamon – 2 teaspoons

8.      A pinch of salt

9.      Banana chips, crushed – about 100 g

10.  Dried fruit and berries (you can use goji, blueberries, black currant, raisins, cherries, sour cherries, etc.) – about 2 cups

11.  Water


  1. Dissolve dry yeast in 60 ml of warm water and wait 5 minutes until it starts bubbling. Add 50 g of sugar and mix. Add mashed bananas and a lightly-whisked egg.
  2. Mix sifted flour with cinnamon and salt and combine with butter, using your hands or a dough mixer. Add banana chips and dried fruit and berries.
  3. Add wet ingredients to dry ingredients and mix well. Transfer the dough onto a floured surface and knead with your hands for about 10 minutes. You can also use a dough mixer.
  4. Spray or grease a large bowl with oil and transfer the dough into it. Cover the bowl with a plastic wrap and a kitchen towel. Set aside in a warm place for about an hour. The dough should double in size.
  5. Transfer the dough onto a floured surface and knead again briefly, using your hands. Divide the dough into 12 equal parts using the following method: Halve the dough, divide each half into 3 parts; you will have 6 rolls, which will have to be halved again. Use a scale, if possible. Shape your dough into perfect rolls.
  6. Spray or grease a deep baking tray with oil and transfer the rolls. Cover with a kitchen towel and set aside for another 30 minutes.
  7. Mix the remaining 50 g of flour with a tablespoon of sugar and 60 ml of cold water until it turns into a smooth paste. Place the paste into a plastic bag or a squeeze bottle. Pipe lines on your buns to create crosses.
  8. Bake your buns in a preheated oven at 160C, for about 25 minutes. If the buns begin to brown too quickly, you can cover them with aluminum foil. Test the buns for doneness with a toothpick. If the toothpick comes out dry, the buns are done. If not, continue to bake them for another 5-10 minutes.
  9. In the meantime, prepare the glaze. Dissolve 1 tablespoon of sugar in 1 tablespoon of boiling water.
  10. When done, let the buns cool for 5 minutes in the baking tray, then transfer them onto a cooling rack and brush with glaze.

Serve them warm with some butter.

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