Bread baking really makes my day. I had tried all sort of yeast bread but the most requested was a sweet bread.
This time, using a yeast raised dough and filled with banana baked in muffin pan. Actually you can use any filling you like. Make sure to grease your muffin pan or spray with non stick cooking spray for easy removal.
It is advisable to check after 15 minutes of baking since each individual oven varies. If the edges start turning golden brown, that is the right time to remove from the oven.
It was incredibly good, addictive and comforting! .
BANANA YEAST TARTLET
Yield : 10
250g all purpose flour
1 tablespoon sugar
1 tsp instant yeast
2 tablespoon softened butter
3/4 cup warm milk
1/2 tsp salt
4 medium banana sliced
3 tablespoons brown sugar
2 tablespoons all purpose flour
Sift flour, sugar, yeast and salt in a mixing bowl.
Add in butter and milk, knead to form into soft dough.
On floured work surface, knead dough until smooth for 8 minutes.
Place dough into oiled and covered bowl. Allow to rise until doubled for 1-1.5 hours.
Punch dough down, roll out into rectangle about 1/4 in thick. Cut out dough using 2 in pastry cutter. Press the dough circles into each muffin pan, let rest for 10 minutes.
Combine all ingredients for the filling. Spoon the filling into the tartlet, let sit for 30 minutes.
Preheat oven @ 190C. Bake tartlet for 15-20 minutes until golden brown. You can remove from the oven when the edges start turning golden brown.
Gently remove them from the muffin pan, transfer onto rack to cool.
Linking to Yeastspotting 9-21-12