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Mini Choc Cheese & Banana Braided Buns

by chef@home (follow)
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This mini bread makes a great snack for the family, both adults and the kids. They are cute and filled with yummy goodness of banana, melted chocolate chips & cheese. It is easy to make and I promise it won't last long on the table.

Preparation Time: 3 hours
Cooking Time: 15 minutes
Makes: 36 servings

For the Bread
350g bread flour
55g caster sugar
1 teaspoon salt
2 teaspoons instant yeast
1 tablespoon milk powder
1 egg
250ml milk
30g butter, softened, cubed

For the Fillings
3 bananas, cut each banana into 12 pieces
4 cheese slices, cut each slice into 8 pieces
100g baking chocolate chips

For the Egg Wash
1 egg
1 tablespoon milk

Prepare the egg wash by whisking the egg and milk. Set aside.

In a stand mixer bowl, combine all the dry ingredients and make a well in the center, add in the egg. With a dough hook on, turn the mixer on low.

Slowly pour in the milk while kneading.

Keep kneading until you get a dough shape then add in the butter.

Continue kneading until the dough is smooth, not sticky and elastic.

With your hands, knead the dough into a ball shape and transfer to a lightly greased bowl.

Turn the oven to 30C conventional. Place the dough in the oven and let it proof until it is doubled in size, about 1 hour.

Remove the dough from the oven.

Give the dough a punch to deflate and transfer to a lightly floured surface.

Divide the dough into 36 portions and knead into ball shapes. Cover with cling wrap and let it rest for 15 minutes.

Roll out each ball of dough with a rolling pin into an oval shape. Place the cheese, banana and choc chips in the center. Using a knife, cut the top and bottom of the rolled out dough into strips.

Starting from the left, gently fold in one top strip crossway downwards then fold in one bottom strip crossway upwards.

Continue folding the rest of the strips. Pinch the ends and tuck them under to seal.

Gently arrange the braided dough on a baking pan covered with baking sheet.

Place the dough back in the oven and leave it for the second round of proofing, about 1 hour, or until the dough rises.

Remove from the oven. Brushed the surface with egg wash mixture.

Preheat the oven to 180C fan-forced. Bake for 10-15 minutes until the top turns golden brown. Remove from the oven, transfer onto a wire rack and let cool completely. Serve.

#Finger Foods
I like this Recipe - 4
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