Did you know that your favorite yellow fruit comes with a radioactive twist? 🤔🍌 Bananas are rich in potassium, and since potassium naturally decays, it gives bananas a tiny bit of radioactivity. ⚛️✨ But don’t fret you’d have to eat 10 million bananas in one sitting to face any radiation danger, says Joe Schwarcz, PhD, from McGill University. 🧐🤷‍♂️ Enjoy your snack without worry! 🥰💛 facts fun fact food

🤔 You might never look at avocados the same way again! 🌿 In Mexico and Central America, the Nahuatl word "āhuacatl" referred to both "testicles" 🍒 and the fruit 🥑. They were once called "alligator pears" 🐊🍐 in the U.S., but eventually, the name "avocado" took over! fact facts fun fact food

food DOUGH 200 ml lukewarm milk 30 g white caster sugar 8 g vanilla sugar (1 sachet) 7 g instant yeast (1 tbsp or 1 sachet) 1 egg (medium) 50 ml sunflower oil 25 g unsalted butter 450 g all-purpose flour 4 g salt (⅔ tsp) EXTRA 1 egg (medium) 38 g vanilla pudding mix (1 sachet) FOR THE FILLING 250 g mascarpone 8 g vanilla sugar (1 sachet) 50 g powdered sugar 250 ml heavy cream (unwhipped) Half of the prepared vanilla pudding (see steps 3 and 4) TOPPING powdered sugar fruit ________________________________________ INSTRUCTIONS Add lukewarm milk, white caster sugar, vanilla sugar, and yeast to a deep bowl. Mix well and let sit for 5 minutes to activate the yeast. Add the whisked egg, sunflower oil, melted butter, flour, and salt. Mix and knead the dough by hand or with a stand mixer for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour or until doubled in size. Prepare the vanilla pudding according to the package instructions. Set aside half for the cream filling. In a deep bowl, combine mascarpone, vanilla sugar, and powdered sugar. Mix for about 1 minute. Gradually add the heavy cream while mixing until firm. Fold in half of the prepared vanilla pudding. Transfer the cream to a piping bag fitted with a nozzle and refrigerate. Deflate the dough and divide it into 10 equal portions. Shape each piece into a ball. Roll out each ball into a circle. Then roll the dough into a log. Press the ends of the log firmly closed and gently flatten it with a rolling pin. Place the dough on a baking tray lined with parchment paper. Pipe a thin layer of vanilla pudding on top of each log. Brush the sides with whisked egg. Let the dough rise in a warm place for another 30 minutes or until doubled in size. Preheat the oven to 200°C (390°F). Bake the bread for 10-15 minutes until browned. Check periodically. Allow the bread to cool completely. Slice each roll horizontally in half. Pipe a layer of cream on the bottom half and place the top half back on.