Tatum's Sticky Banana Buns Recipe

Tatum McCraw’s Sticky Banana Buns Recipe

“In support of local suppliers, recipe development is something else we do at our school. You give us a product, like these great Banana Products from Villa Doré, we brainstorm and voilia, you now have many new recipes to promote your product.”

— Jackie Cameron

Tatum McCraw’s Sticky Banana Buns Recipe

MAKES 6 buns

INGREDIENTS

DOUGH

• 254g Champagne Valley cake flour

• 136g Villa Doré green banana flour

• 20ml Castor sugar

• 1 packet Instant yeast dry yeast

• Pinch Fine salt

• 25ml Instant milk powder

• 20g Salted butter, melted

• 354ml Warm water

FILLING

• 100g Treacle sugar

• 75g Pecan nuts, roughly chopped

• 3 Bananas, sliced then quartered

• 30ml Ground cinnamon

• Zest of 1 Lemon

• 20g Salted butter, melted

• 10ml Water

GLAZE

• 20ml Milk

• 30g Salted butter, room temperature

• 63g Cream cheese, room temperature

• 95g Icing sugar

• 1 teaspoon Banana liqueur

• ½ teaspoon Milk

TOPPINGS

• 40g Banana chips

• 30g Pecan nuts, chopped

• 10g Villa Doré green banana savoury banana crisps

METHOD

For the dough

1. Combine the flour, sugar, yeast, salt, milk powder and butter in a large bowl.

2. Slowly add in the warm water and knead the dough for about 10 minutes, until soft and elastic and dough appears smooth.

3. Cover the bowl with a cloth and leave in a warm place for about 2 hours or until doubled in size.

For the filling

1. Combine the sugar, nuts, bananas, cinnamon and lemon zest in a small bowl and set aside.

2. Roll the rough out onto the counter (lightly floured with flour) into a square of ± 25 x 25cm and brush with butter.

3. Sprinkle the sugar and banana mixture evenly over the dough.

4. Roll the dough and filling up tightly lengthways. Lightly brush the ends with water and pinch closed to prevent the filling from spilling out. Cut the roll evenly into six slices.

5. Place the slices, cut side down, into a baking tray that has been well greased and leave in a warm place to prove for a further 2 hours or until doubled in size.

For the glaze

1. Beat the cream cheese and butter together until smooth and creamy.

2. Add sugar, liqueur and milk.

3. Beat until smooth.

4. Once doubled, brush the top of the buns with the 20ml of milk.

5. Bake in a preheated oven at 180°C for about 20-30 minutes, until cooked and no longer doughy.

6. When sticky buns are ready and still warm, pour the cream cheese frosting over evenly.

7. Add all the toppings evenly over the top of the buns. Serve straight away or keep covered in an airtight container for up to 3 days.