Banana bread hot cross buns with whipped banana & honey butter

Method

• step 1

  Put the 650g flour, the sugar, yeast and 1 tsp salt in the bowl of a stand mixer with the dough hook attached. Whisk briefly to combine.

• step 2

  Meanwhile, pour the milk into a medium pan. Cube the butter and add it to the pan along with the spices. Heat until the milk is just steaming and the butter has melted, gently whisking to combine. Remove from the heat and set aside to cool slightly.

• step 3

  Roughly chop the bananas (you can leave the skin on) and transfer to a high-powered blender. Tip in the oil and 1 egg, and blitz until smooth. Pour this into the milk mixture and whisk to combine.

• step 4

  With the mixer on low speed, add the banana mixture to the flour mixture. Mix for 10-12 mins, or until the dough is smooth and springy.

• step 5

  Shape the dough into a ball, then transfer to an oiled bowl. Leave to rise for 1 hr 30 mins, or until doubled in volume. Line the base and sides of a 30cm rectangular tin with baking parchment.

• step 6

  Roughly chop the pecans and set aside. Knock back the dough, then flatten it out slightly until it’s roughly 30cm wide. Scatter over the pecans and raisins and knead them through the dough, then shape into a ball. Cut into 12 x 105g pieces and shape each one into a ball. Arrange in the tin, spaced slightly apart, then cover with a tea towel and leave to prove for 1 hr until they’re touching one another and an indent is left when you gently press them using a floured finger.

• step 7

  Heat the oven to 200C/180C fan/gas 6. Beat the remaining egg and brush this over the buns. Gradually mix the 30g flour with 25-30ml water and a pinch of salt until you have a thick but pipeable paste (you may need to adjust the amount of water, as all flours have different absorbencies). Spoon the paste into a reusable or recyclable piping bag, and pipe crosses over the buns – start by piping a long vertical line down each column of three buns, then turn the tin and pipe a long line across each row of four buns.

• step 8

  Bake the buns for 25-28 mins until golden brown and fragrant. Leave to cool in the tin for 15 mins, then remove to a wire rack to cool completely (or, serve warm). Once cool, will keep in an airtight container for up to four days.

• step 9

  For the banana butter, turn the oven down to 180C/160C fan/gas 4. Peel the banana and put on a small baking tray lined with baking parchment. Roast for 15 mins until lightly browned, then cool for 5 mins before mashing with a fork.

• step 10

  Put the softened butter, honey, cinnamon and cloves in a medium bowl and beat using an electric whisk for 2-3 mins until combined. Mix in the mashed banana, then adjust the cinnamon and honey to taste, if needed. Will keep chilled for up to a week.

• step 11

  Serve the buns toasted, if you like, with a good slathering of the banana butter.