Currant-Banana Croissants

Set aside 1 tablespoon milk in a small bowl. Heat remaining milk in a small pot until lukewarm. Remove from heat and crumble in the yeast, then stir thoroughly, cover and let stand until foamy, about 10 minutes.

Meanwhile, place the flour into a mixing bowl, form a well in the middle and add the honey to the well. Cut the butter into small pieces and place around edges of flour along with the salt. 

Pour yeast-milk mixture into the well and knead with dough hook of a hand mixer to a smooth, shiny dough. Cover with a kitchen towel and let rise in a warm place about 40 minutes.

Meanwhile, rinse currants, drain and gently strip from stems with a fork. 

Finely chop dried banana and mix in a bowl with the ground almonds and currants.

Line a baking sheet with parchment paper. Place the dough on lightly floured work surface and knead for about 2 minutes with your hands.

Roll out dough to approximately 13-inch diameter round. Cut with a pizza wheel into 12 equal triangles.

Put some water in a small bowl and brush lightly over the edges of the triangles.

Place some of the filling on the wide end of each triangle, then roll up towards the tip. 

Place tip side down on the baking sheet, cover and let rise again in a warm place about 20 minutes.

Brush dough with reserved milk and bake on the middle rack of a preheated oven at 400°F/convection 350°F until golden brown, about 25 minutes.