Dough:
In the bowl of a stand mixer, fitted with a whisk attachment, add milk, sugar and yeast. Whisk to combine and let proof for 5 minutes, until frothy.
Once proofed, add eggs and banana and whisk to combine. Switch the attachment to a dough hook and add flour and salt. Knead together on medium speed for 5 minutes, until a smooth ball forms and the dough starts to pull away from the sides of the bowl. While the mixer is running, add pieces of the cubed butter, but not all at once. Continue kneading for another 5 minutes.
Once kneaded, remove the bowl from the mixer and cover with plastic wrap. Proof for 1 hour or until doubled in size.
Once the dough has doubled, turn out the dough onto a clean, floured surface. Roll the dough into a 21×16″ rectangle that is about 1⁄4″ thick.
Filling:
Read more in the next page
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