Epicure - - MASTERCLAS­S -

Makes 60 buns

Prep time 1 hour 30 min­utes Cook­ing time 15 min­utes

water roux

• 50g bread flour • 250ml water

1.1 Mix both in­gre­di­ents in a small saucepan and cook at 65°C. Use a whisk to en­sure that there are no clumps.

1.2 Set aside in bowl of stand mixer.


• 2 eggs

• 1.3kg bread flour

• 400g gula me­laka syrup • 60g trea­cle

• 20g yeast

• 5g bread im­prover

• 13g salt

• 200g cold water • 450g macadamia nuts, chopped • 150g but­ter

2.1 Add eggs to the bowl con­tain­ing the roux and mix un­til in­cor­po­rated.

2.2 Add all other in­gre­di­ents, ex­cept but­ter, mix at high speed for 5 min­utes or un­til dough comes to­gether.

2.3 Add but­ter and mix at low speed for 5 min­utes un­til dough is smooth.

2.4 Cover and rest dough for 15 min­utes.

ba­nana filling

• 100g brown sugar • 600g ba­nanas, diced • 20g but­ter

3.1 In a saucepan, melt the sugar till it forms a caramel. Stir con­stantly so it doesn’t burn. 3.2 Add ba­nanas and cook them for 1 minute. Monté but­ter into pan. Set aside.

vanilla crum­ble

• 150g but­ter

• 150g sugar

• 300g ground almond • 150g cake flour

4.1 Mix but­ter and sugar in a mixer till light. Fold in ground almond and cake flour.

4.2 Chill be­fore use.


5.1 Di­vide dough into 50g pieces. Lightly roll them into balls and let rest for 15 min­utes.

5.2 Flat­ten each ball into a palm sized disk. Place a tea­spoon of caramelise­d ba­nanas at the cen­ter of each, and crimp the cor­ners to­gether to seal.

5.3 Place dough into alu­minum ramekins and rest dough for 45 min­utes.

5.4 Spray dough with water and top with crum­ble.

3.5 Bake at 180° C for 14 min­utes.

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