Tag: bakersgonnabake

Caramel Banana Pull-Apart Bread

by Karen ClaassenLeave a Comment on Caramel Banana Pull-Apart Bread
Caramel Banana Pull-Apart Bread

62ml tepid water
10g instant yeast
250ml milk, warm
30ml sugar
7,5ml salt
5ml ground cinnamon
62ml butter, melted
2 eggs
4 x 250ml + 83ml flour
1 x can/portion Dulce de Leche or Caramel Treat
3 bananas, sliced

Pour the tepid water into a small mixing bowl and sprinkle over the yeast. Stir until dissolved and set aside.
Add the milk, sugar, salt and cinnamon to the bowl of a stand mixer fitted with the dough hook and whisk together by hand.
Stir in the butter, eggs and yeast mixture.
Turn the mixer to a low speed and gradually add the flour. You are looking for a dough that is soft enough to handle. It is usually ready when it easily pulls away from the sides.
Knead/mix for another 5 minutes.
Rub a few drops of oil on the inside of a mixing bowl, place the dough in the bowl and cover with a tea towel.
Allow to rise until double in size. (about 90 minutes)
Punch the dough down and turn it out onto a work surface lightly dusted with flour.
Roll the dough to a 0,5cm thickness and cut circles of dough with a biscuit cutter, about 8 cm in diameter.
You need about 22 circles to make two small breads.
Line two 11cm X 25cm loaf tins with baking paper.
Spread a teaspoon of caramel on half of each circle and place 3 slices of banana on top.
Fold the circle in half and place it in the prepared tin with the open ends facing up.

Continue until all the discs are in the loaf tin.
Cover with a kitchen towel and allow to rise at room temperature for 40 minutes.
Preheat your oven to 180℃.
Bake the breads for 30 minutes.
Remove from the oven, cool on a wire rack for 10 minutes and then remove from the baking tin.
Serve the pull-apart bread warm or at room temperature.

Chocolate Pancakes

by Karen ClaassenLeave a Comment on Chocolate Pancakes
Chocolate Pancakes

These pancakes are not cocoa-chocolatey-looking but actually contain real chocolate in the batter!! Whether you serve them with ice-cream, fresh fruit and Chantilly cream or plain, from-the-pan, you will love them! Yields about 12 pancakes depending on the size of your pan.

80g dark chocolate, 70% cocoa
250ml + 100ml milk
90ml caster sugar
200g cake flour
100ml water
3 eggs
2,5ml vanilla
butter for frying

Chop the chocolate into small pieces and add it to a small saucepan.
Pour in 100ml milk and place on a very low heat.
Stir the mixture until the chocolate has melted completely and remove from the heat.
Add the 250ml milk and caster sugar and stir to dissolve the sugar. Set aside.
Sift the flour into a mixing bowl.
Pour the water, eggs and vanilla into a jug and whisk it together.
Pour the egg mixture into the flour in a very thin stream while whisking. Pour slowly, whisk quickly …. you don’t want lumps in your batter!
Now whisk in the chocolate mixture in the same way.
Cover the batter with a tea towel and allow to stand for one hour.

Heat a frying/crêpe pan until it is very hot.
Add a knob of butter and swirl it around so that it covers the surface of the pan.
Pour in a ladleful of batter and swirl again to evenly distribute in the pan.
Turn the heat down slightly and cook the pancake for 1 minute.
Turn the pancake over with a spatula and cook for another 30 seconds. (The combination of sugar and chocolate burns really easy!!)
Keep going with the rest of the batter until you have a heavily stack of chocolate pancakes.
Serve warm.