Not only do I love this because of its size, but the flavours, too, are just out of this world. When this is on the breakfast table, it’s definitely worth getting out of bed. If you can’t get dried banana pieces from a health food store, use banana chips instead.
Ingredients - Serves 10-12
For the dough
- 500g white bread flour
- 10g salt
- 15g golden caster sugar
- 10g fast-action yeast
- 200ml warm water
- 100ml milk
- 1 small egg, beaten
- 40g unsalted butter, softened
For the filling
- 100g unsalted butter, melted and cooled
- 100g dark muscovado sugar
- 200g dried ripe banana pieces (from a health food store)
- 150g small fudge pieces
For the glaze
- 50g golden caster sugar
- 50g water
For the butterscotch topping
- 50g light muscovado sugar
- 50g dark muscovado sugar
- 75g salted butter, in 1cm cubes
- 125ml double cream
- 23cm loose-bottomed cake tin, greased and lined with baking paper
To make the dough, simply place the flour in a mixing bowl and stir through the salt and sugar, then the yeast. In a jug, beat together the water, milk and egg, add this to the dry ingredients, then add the butter in chunks. Stir the dough – elbow grease required – into a scraggy ball, then tip out on to the worktop and knead until you achieve a smooth, elastic dough – about 10–15 minutes. This is, admittedly, far easier in a freestanding electric mixer with dough hook attached – that will take about 7–10 minutes.
Place the dough in a floured or oiled bowl, and cover with a damp cloth and allow to rise until doubled in size. This could be between 1 and 3 hours, depending on the temperature of your room. Even longer if you live in a fridge-cold house.
When the dough has doubled in size, lightly flour the worktop and roll the dough into a rectangle of about 40x50cm. Paint over the melted butter, then sprinkle over the sugar, banana and fudge pieces. Slice the dough lengthways into strips 5cm wide. This will give you 8 long strips of dough. Take one of these strips and roll it into a tight spiral. Take another strip and wrap it around the first spiral to create a bigger one. Repeat until all the lengths of dough are used, and you have a giant spiral bun. Place it in the prepared cake tin. It might be easier to do the first two spirals on the worktop, then continue the wrapping process in the tin.
Allow to rest for another 45 minutes, and preheat the oven to 200°C/180°C fan/Gas 6.
When the giant bun has rested, bake it for 30-35 minutes, or until golden on top.
Whilst the dough bakes, make the glaze and the butterscotch topping. For the glaze, put the sugar and water into a pan and bring to the boil. Boil for a minute then remove from the heat. For the butterscotch, put the ingredients into a medium pan and set over a high heat. Stirring constantly, allow the butter to melt and the sugar to dissolve into the cream and melted butter. Bring to the boil for just a minute, then remove from the heat.
When the giant bun comes out of the oven, paint the glaze all over the top. When it has cooled, spatter the butterscotch over the top.