Banana Brioches

Stir fresh yeast smooth with 1 tsp sugar and 5 tbsp lukewarm water.

Let the yeast mixture stand in a warm place for about 15 minutes until it visibly foams.

Combine Type 405 and Type 1050 flours in a bowl with the salt and the remaining sugar.

Peel and finely mash the banana, chop the walnuts.

Add the mashed banana, chopped walnuts, egg, melted butter, milk and the yeast mixture to the flour and knead everything into a smooth dough.

Cover the dough and let it rest for about 45 minutes.

Preheat the oven to 175 °C fan (convection) and grease brioche or muffin molds.

For each brioche, form one larger (walnut-sized) and one smaller (hazelnut-sized) ball; place the larger balls in the molds and press the smaller ones on top.

Bake the brioches for about 20 minutes until golden brown.

Let the brioches cool briefly, remove them from the molds and place on a wire rack to cool.