Banoffee Pie Crumble Bagel
Banana, Cream Cheese, Peanut Butter Caramel, Pie Crumble Bagel
Baker Daniela Moreira of Call Your Mother Deli | Washington, D.C.
Adapted by StarChefs | september 2024 | Photo: Cameron Whitman
INGREDIENTS
Dough:
Yield: 1 dozen
1 kilogram King Arthur Sir Lancelot high-gluten flour
100 grams honey
50 grams malt powder
14 grams dry yeast
10 grams malt syrup
20 grams kosher salt
Pie Crumble:
150 grams King Arthur all-purpose flour
100 grams brown sugar
¼ teaspoon baking powder
¼ teaspoon kosher salt
85 grams cubed butter
Bagel:
Yield: 1 dozen
60 grams malt syrup
1 teaspoon baking soda
Peanut Butter Caramel:
100 grams maple syrup
3 grams vanilla paste
60 grams smooth peanut butter
¼ teaspoon kosher salt
Peanut Butter Caramel Cream Cheese:
226 grams cream cheese
To Assemble and Serve:
Yield: 1 bagel
½ banana, thinly sliced
METHOD
For the Dough:
In a large mixing bowl, combine flour, honey, malt powder, yeast, malt syrup, salt, and 525 grams water. Mix until combined and a dough-like consistency is achieved. Transfer dough to a floured-work surface and, using gloved hands, knead 5 minutes, or until soft and smooth. Divide dough into 5-ounce portions. Roll each portion into a small ball. Using your thumb, press in the center of each ball until a hole is formed. Shape into a bagel. Repeat process with remaining dough. Transfer dough rounds to a floured sheet tray. Cover with plastic wrap and let proof 30 minutes at room temperature. Refrigerate overnight.
For the Pie Crumble:
In a mixing bowl, combine flour, sugar, baking powder, and salt. Add butter and, using a pastry cutter, cut butter into the mixture until a crumble-like consistency is achieved and pea-sized pieces of butter remain. Transfer to a parchment-lined sheet tray. Freeze 15 minutes. Transfer half of the mixture to a separate sheet tray and bake 15 minutes, or until golden brown. Transfer to an airtight container and reserve.
For the Peanut Butter Caramel:
In a mixing bowl, combine all ingredients until smooth. Transfer to an airtight container and reserve.
For the Peanut Butter Caramel Cream Cheese:
In a mixing bowl, combine cream and half of the Peanut Butter Caramel until smooth. Transfer to an airtight container and refrigerate.
For the Bagel:
Heat oven to 450°F. In a large pot over medium heat, bring malt syrup, baking soda, and 6 quarts water to a boil. Working batches, boil Dough rounds 1 minute. Flip and boil additional 1 minute. Transfer to a greased, parchment-lined sheet tray. Top with reserved raw Pie Crumble. Bake 14 minutes, rotating halfway through. Let cool.
To Assemble and Serve:
Slice 1 Bagel in half. On each side, smear 2 ounces Peanut Butter Caramel Cream Cheese. On the bottom half, arrange banana slices followed by 1 tablespoon Peanut Butter Caramel and 2 tablespoons Pie Crumble. Close sandwich, wrap in parchment paper, and slice in half.
