“Banana kringel”

– 200 ml of warm milk
– 50 g butter, softened

– 3 tablespoons sugar
– pinch of salt
– 1 sachet of vanilla sugar
– 3 Silovye tablespoons vegetable oil
– 1 teaspoon dry yeast
– 1 egg
– 2.5 cups of flour


Butter and eggs from the refrigerator in advance.
In milk to dissolve well the yeast and a teaspoon of sugar, add 2 tablespoons flour, mix well, leave for 5 minutes.

The egg grind separately in a bowl with vegetable oil, sugar, salt and vanilla sugar.

In the milk-yeast mixture add a Cup of sifted flour, stir, pour in the egg mixture.

Add half the rate of butter, mix well so that the oil is evenly distributed, then add another half Cup sifted flour, stir, add remaining butter and flour, the dough knead the dough on a table sprinkled with flour, then pour it into a greased pan, cover and put in a heat for 1 hour. Maybe a bit more so that the dough is well risen.

When the dough is ready, roll it into a rectangular layer, brush with melted butter, liberally sprinkle chopped (not too finely) walnuts, grated white chocolate
and cut into semicircles bananas. Wrap tightly in a roll, transfer them to a baking sheet and cut the dough with scissors.

Then the pieces expand alternately right and left, and then turn cut-side up.
Cover with a towel and leave the dough for 25-30 minutes.

Bake in a preheated 180 degree oven until Golden color. Bake best on baking paper or a silicone Mat, as stuffing in some places may escape.

After the oven again cover with a towel and leave to cool.

Cake "Napoleon"
The simplest dessert

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