Dividedoughinto6even-sizedpieces.
Using the palm of your hand, on a clean
worksurfacerolleachpieceintoatight
ball.Workingwith1ballatatime,using
yourthumb,makeaholeinthecentreof
each ball and shape into a ring. Place on a
tray5cmapart,coverandstandinawarm
placefor30minutestoproveslightly.
Bringalargesaucepanofwatertothe
boil, add molasses and, in batches, boil
bagelsfor1minuteeachsidetocook
slightly,thentransfertopreparedtray.
To make the piping, combine extra flour
and100mlwaterinabowl.Transfertoa
piping bag fitted with a 5mm plain nozzle
andpipecrossesontobagels.
Bakebagelsfor30minutesoruntil
cooked through, then brush with maple
syrup. Serve halved with cream cheese.
BANANAS FOSTER HOT CROSS
MONKEY BREAD
SERVES 6-8
1 quantity hot cross bun base recipe
(page100)
100g sultanas (optional), finely chopped
110g unsalted butter, chopped,
plus extra 100g melted, cooled
225gdark-brown sugar
(^1) / 2 cup (125ml) bourbon
850g(about4large)peeledbananas,
thinly sliced diagonally
Dusted ground cinnamon, to serve
CREAM CHEESE FROSTING
250g cream cheese, softened
50gunsalted butter, softened
1tspvanillaextract
(^1) / 2 cup (60g) pure icing sugar, sifted
Followthehotcrossbunbaserecipe
(page100),addingsultanas,ifusing, with
the flour. Set aside to prove.
Meanwhile, to make the banana
bourbon caramel, combine butter, sugar
and^1 / 2 tsp salt flakes in a large frypan over
medium-highheat and cook, stirring
constantly, until sugar is dissolved. Add
bourbon and carefully ignite. Cook,
swirlingthepanoccasionally,untilflames
go out. Stir through two-thirds banana,
bringtotheboil,thenremovefrom heat
andsetasideuntilrequired.
Preheattheovento180°C.Greasebase
and sides of a 22.5cm square cake pan and
line with baking paper.
Divideprovedhotcrossbundoughinto
1heapedtbs-sizedpieces.Usingthepalm
ofyourhand,onacleanworksurface roll
eachpieceintoatightball.
Placeextrabutterinadeepdish.Using
a slotted spoon, transfer caramelised
bananas to a plate, reserving caramel in
pan. Arrange one-quarter caramelised
banana across base of prepared cake
pan. In batches, roll dough balls in butter,
then transfer to reserved caramel and roll
toevenlycoat.Transferballstoprepared
cake pan. Repeat butter and caramel
rolling process with remaining balls. Place
remaining three-quarters caramelised
banana in and around balls at regular
intervals. Reserve remaining caramel.
Bakefor1hour10minutesoruntilaball
sounds hollow when tapped. Stand for
20 minutes then, using a serrated knife,
trim the top evenly. Invert and transfer,
bottom-side up, onto a serving plate.
Meanwhile,tomakefrosting,inastand
mixerfittedwiththepaddleattachment,
beat cream cheese, butter and vanilla until
paleandsmooth.Addicingsugarand
beat until well combined. Transfer to a
piping bag fitted with a 1cm plain nozzle.
Place^1 / 2 cup (125ml) reserved caramel in
a frypan over medium-high heat. Add
remaining one-third banana and cook for
2minuteseachsideoruntilslightly
caramelised. Meanwhile, place remaining
reserved caramel in a saucepan and
reheat. Stir through banana mixture.
Brushmonkeybreadwithalittlecaramel
andpipeacreamcheesefrostingcross
acrossthetop.Scatterwithcinnamon and
serve with banana caramel sauce.
SALTED PEANUT BUTTER &
JELLY-GLAZED HOT CROSS BUNS
MAKES 48
1 quantity hot cross bun base recipe
(page100)
(^1) / 4 cup (70g) crunchy peanut butter,
warmed
2 tsp mixed spice
100g salted roasted peanuts,
finely chopped
25gfreeze-dried strawberries (from
good grocers and selected health
food shops as strawberry chips),
crumbled
1 cup(150g)strong(baker’s)flour
(^1) / 2 cup (160g) apricot jam, warmed,
plus extra to serve
Softened butter, to serve
Followthehotcrossbunbaserecipe
(page100),addingthepeanutbutterwith
the butter and the additional 2 tsp mixed
spice, peanuts and strawberries with the
flour. Set aside to prove for 1 hour or until
doubled in size.
Preheatovento180°C.Greasealarge
bakingtrayandlinewithbakingpaper.
Divide proved dough into 48 equal-
sizedpieces.Usingthepalm of your hand,
on a clean work surface
ON TREND.