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1
Mash up the banana with a fork to turn it into a paste.
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2
Put the yeast in a bread machine, and start the dough-only program.
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3
Add the butter after 5 minutes.
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4
Test the dough with your finger to see if it's risen enough.
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5
If it hasn't, keep it rising.
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6
When it's done, take the dough out onto a work surface, and punch it down to deflate.
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7
Divide the dough into 24 to 30 portions and round out each one.
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8
Leave to rest for 15 minutes.
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9
I divided it into 26 portions this time, but the number can be approximate.
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10
While the dough rests, make the syrup.
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11
Put all the syrup ingredients in a pan, and dissolve over low heat.
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12
Add cinnamon if you like.
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13
When the dough has rested, press down on each piece with your hands to form 6cm diameter circles.
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14
Pinch the dough together as shown to seal them closed on the bottom like this.
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15
Pinch closed from side to side too, round in the corners, and pinch closed securely.
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16
Roll to form a ball.
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17
Dip each ball in syrup, and pack into an oiled kugelhopf mold with the seam side up.
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18
Pour any remaining syrup into the mold.
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19
Leave it to rise to double its size.
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20
Preheat the oven to 200C when the time is right.
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21
Lower the oven temperature to 180C, and bake for 24 minutes.
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22
When it's baked, drop the mold onto your countertop from about a 15cm height to push out the hot air.
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23
Invert onto a plate.
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24
Take care not to burn yourself as you rip up and eat the hot bread.
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25
It's so good, you won't be able to stop.
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26
It's delicious when cooled down too.
