Banana Spirals with Cinnamon and Orange Zest

• strong white flour↗225 g
• malted grain flour↗225 g

  flour

• salt↗1 tsp
• fine sugar1 tsp
• packet of light yeast↗7 g
• warm milk150 ml
• egg↗1

  beaten

• olive oil↗1 tbsp
• warm water100-150 ml
• unsalted butter50 g

  melted

• medium bananas↗4
• dried apricot↗200 g

  chopped

• ground cinnamon↗2 tsp
• light muscovado sugar↗100 g
• orange zest↗1
• рідкий мед↗4 ст. л.

Step-by-step instructions

1. 1

   In a large bowl, combine the flour and salt, add the fine sugar and yeast. Make a well in the centre and pour in the warm milk, beaten egg, olive oil, and enough warm water to form a soft, moist dough.

2. 2

   Knead the dough on a flour‑dusted surface for about 10 minutes until smooth. Transfer it to a lightly oiled bowl, cover with film and let it rise in a warm place until doubled in size.

3. 3

   Grease two square baking trays (20 cm) with oil. On a flour‑dusted surface roll out half the dough into a rectangle about 30 cm × 25 cm and brush it with melted butter. Repeat with the second half.

4. 4

   Thinly slice the bananas, add the chopped dried apricot, light muscovado sugar, ground cinnamon and orange zest. Mix and evenly spread the mixture over the two dough rectangles, leaving a border about a finger‑wide.

5. 5

   Roll each rectangle into a log, bringing the short side towards you and tucking in the sliced banana pieces. Seal the ends. Cut the log into 9 pieces with a sharp knife and place them in a pan seam side up so they just touch each other. Cover loosely with oiled film and let rise in a warm place for another 30 minutes.

6. 6

   Preheat the oven to 200 °C (180 °C convection, gas 6). Warm the honey in a saucepan or microwave on high for 5 seconds, then brush half of the rolls. Bake for 20‑25 minutes until golden. Let cool in the pan for 10 minutes, then transfer to a rack. Brush with the remaining honey and tear the rolls before serving.