Monday, March 21, 2011

Overnight Banana Sticky Buns

Overnight Banana Sticky Buns with Pecan
Originally from Fine cooking magazine
Oh yes, YUMMY ^^

Oh Sticky Bun!

When i first saw the picture of these Sticky buns on the magazine, I immediately buy it .. without looking further at any other pages. Back at home and do it first thing. I rarely bake something this gooey .. but look at all those caramel pecan all over the plate!!! .. how can i resist it .. it looks so yummy!

The method is easy but it do take many steps and take quiet a while for waiting  time .. wait and wait .. but for sure it's worth waiting. I guarantee that it's really worth waiting! This is an interesting recipe in many ways (eating one during typing .. YUMMY!!!)). The whole process (dough, filling and sauce) all together doesn't call for a lot of butter. Instead, the moist of these roll come from banana (healthy!). Not a lot of sugar (mmmm except for the YUMMY caramel sauce :P recommend NOT to skip!). It changes a bit from usual Sticky Buns we find everywhere.

I didn't add an extra caramel on my picture, i don't want to scare anyone who are on diet :P I really hope you will give this a try as this is really good. Please do not miss this (oops, caramel drop on my keyboard, should i clean with tissue? nop, better with my finger :D yummy!).

* Best serve warm. If there is (which is not "normal"!) any left over, heat them up a few second in microwave just before serving.

* Please do NOT hesitate to use your hand to eat these buns, it's the best way to enjoy them!!!!!!!! 

* CAUTION: working with caramel is VERY DANGEROUS. Please make sure there is no kids around and also please be EXTRA-attention to yourself .. do NOT allow any contact to your skin.. it's very painful (happen to me :'( )

What you need:


For the dough

3 and 1/2 cups all purpose Flour, more as needed
1 package fast rising Yeast
1/2 cup very warm Milk, about 125 F
3/4 cup mashed very ripe Banana, about 1 large
2 tablespoon unsalted Butter, melted
2 tablespoon Sugar
1 large egg, lightly beaten
1and 1/4 teaspoon Salt

How to: for the dough

In a medium bowl, mix together -- 1 cup flour + yeast --
Stir in -- warm milk -- mix until combined.
Cover with plastic wrap and let rest 30 minutes.
Mashed -- banana -- i use "whisk" pressing on banana
Stir -- mashed banana + melted butter + sugar + egg + salt --
into yeast mixture until well combined
Stir until well combined
Stir in all BUT 1/4 cup of the remaining -- flour --
Knead until the dough become smooth and easy to handle.
Put dough in lightly buttered bowl, cover with plastic wrap
and let rise in a warm place until doubled, 40-50 minutes

For the filling

3 tablespoons unsalted Butter, softened
1/2 cup finely chopped toasted Pecans
1/3 cup packed light Brown Sugar
1 and 3/4 teaspoon ground Cinnamon

How to: For the filling

Toasted chopped Pecans
Combine -- chopped pecans + brown sugar + cinnamon --

How to:

After the dough doubled in size, 40 -50 minutes
Turn dough onto lightly floured surface, roll into rectangle
Spread -- softened butter -- evenly.
Sprinkle pecan mixture over the butter.
Roll up the dough lengthwise, start from long edge.
Pinch the seam to seal.
Cut the log into 12 (1 and 1/4 inch) pieces.
Cover with plastic wrap during making sauce.

For the Caramel-Pecan sauce

2 tablespoons cold unsalted butter
1 and 1/2 cup Sugar
1 large ripe banana, coarsely chopped into 1/2 to 1 inch pieces
1/2 cup heavy cream
1 teaspoon Vanilla extract
a pinch of salt
1 cup Pecan halves

How to: Caramel-Pecan sauce

In a medium saucepan over medium-high heat,
combine -- sugar + 1/4 c warm water. Stir until sugar dissolved
Bring syrup to the boil and cook without stirring
until begins to caramelize.
Remove from heat, carefully stir in -- banana + cold butter --
Stir in -- heavy cream --
Return to low heat if mixture doesn't smooth immediately.
Add -- vanilla + salt -- stir until smooth.
Strain the sauce, discarding the banana
Let the caramel cool until just warm, about 5 minutes.

How to:

Generously butter 12 cup muffin pan.
Drizzle 1 and 1/2 tablespoon of caramel into each muffin cup.
Sprinkle the pecans evenly among the cups.
Place dough slices over the sauce and nuts, cut sides down.
Cover with plastic wrap and refrigerate overnight.
Remove the pan from the refrigerator.
Let rise in a warm spot until doubled, 1  to 1 and 1/2 hours
Bake in preheat oven to 350F
until the tops and edge are browned, 20-22 minutes.
Do NOT forget to put foil-lined baking sheet on the rack below
to catch any overflowing syrup!
Immediately invert the pan onto baking sheet. WoW!
Does it look like the original one from the magazine? ^^
Look at those nice & soft layer!!! aren't u hungry? :P

* Reheat the reserved caramel sauce and serve the bun drizzled with the sauce.

Something funny: During making Caramel sauce, my husband come behind me and said "who are you planning to KILL?" :D 

Something lovely: During baking time, my son walk slowly to the oven, take a good look inside the oven, caramel was dropping .. then he turn to me, smiling and said "YUMMY" ^^

Now, Let's go make some ^ ENJOY ^_^
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  1. This looks so yummy! I have to try it! thanks for sending it over to my event!

  2. I have great appetite for this :D


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