Brioche with banana sauce

By admin
10 July 2014

Brioche – a rich, light bread often sweetened with sugar or raisins – is ideal for making bread pudding. Our loaf is served toasted with a sticky banana sauce.

Serves 4-6 Preparation: 15 min Rising: 1 hour Chilling: 30 min Cooking: 20 min

500 ml (2 c) flour

100 g butter

45 ml (3 T) caster sugar

pinch of salt

7 g instant yeast

3 eggs

whisked egg yolk to glaze

10 ml (2 t) white sugar

SAUCE

3 bananas

15 ml (1 T) lemon juice

1 can (385 g) condensed milk

Preheat the oven to 200 °C. Grease a loaf tin.

1 Put the flour and butter in a bowl and rub with your fingertips until the mixture looks like breadcrumbs. Stir in the caster sugar, salt and yeast.

2 Add the eggs and beat until a soft dough forms.

3 Lightly flour a work surface and tip the dough onto it.

4 With floured hands, knead very briefly to form a ball, then drop the dough into the bread tin and level the top. Cover with clingfilm and leave to rise in a warm place until doubled in size, about 1 hour.

5 Brush the top with the whisked egg yolk, sprinkle the sugar over and bake for 20 minutes or until golden.

6 Sauce: Mash two of the bananas with a fork until smooth. Stir in the lemon juice and condensed milk until well blended. Chill for 30 minutes.

7 Slice the remaining banana. Toast the bread and serve with the sauce and banana slices.

-Hope Malau

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