Blueberry-Plantain Sticky Buns, by Chef Paola Velez
Channel: Le Creuset
Date: 2022-06-11

With farm-fresh ingredients and a Le Creuset baking dish, pastry chef Paola Velez knows she’ll make her family proud with each dish she creates. Here's how she makes these Blueberry-Plantain Sticky Buns, using a Rectangular Dish with Platter Lid. 📸 created in partnership with Food & Wine.

Rectangular Dish with Platter Lid in Carribean: https://bit.ly/3wFSD7y
Signature Saucepan in Meringue: https://bit.ly/3H6Bvvi
Signature Skillet in Caribbean: https://bit.ly/3ECRG29

Ingredients
Plantain Filling
- 1 (11 ounce) soft, ripe black plantain, cut into ½-in. pieces (about 1 cup) 
- ½ cup packed light brown sugar 
- 1 cup fresh blueberries and water as needed 
- 1 teaspoon ground cinnamon 
- 1 teaspoon vanilla extract 
- ½ teaspoon ground ginger 
- ¼ teaspoon black pepper 
- ¼ teaspoon ground allspice 
- ⅛ teaspoon ground nutmeg

Dough
- 1 cup whole milk, warmed to about 96°F 
- 2 teaspoons granulated sugar 
- 1 (¼ -ounce) envelope active dry yeast 
- 3 ⅓ cups (about 14 ¼ ounces) all-purpose flour, plus more for work surface 
- 2 teaspoons kosher salt 
- 1 large egg  
- 6 tablespoons (3 ounces) unsalted butter, softened and cut into pieces 

Pan Caramel
- ½ cup packed light brown sugar  
- ½ cup (4 ounces) unsalted butter, plus more for greasing baking pan 
- 1 tablespoon light corn syrup  
-  ¾ teaspoon kosher salt 
- ¼ teaspoon ground nutmeg 
- ¼ teaspoon ground cinnamon  
- ¼ teaspoon vanilla extract  

Additional Ingredients
- 1 cup chopped toasted cashews
- Edible flowers (orange or yellow violas)
- Rainbow lucky sorrel

*Recipe instructions are in the comments of this post!

Directions
1. Prepare the plantain filling. Place ripe plantain (substitute frozen plantains if needed), blueberries, brown sugar, water, cinnamon, vanilla, ginger, black pepper, allspice, and nutmeg in a small saucepan; cook over medium, stirring occasionally, until plantain softens and liquid starts to thicken, about 5 minutes add water as needed. Transfer mixture to a blender or food processor; process until smooth, about 30 seconds. Set aside until ready to use.

2. Prepare the dough. Stir together milk, granulated sugar, and yeast bowl in of a stand mixer fitted with a dough hook attachment. Let stand until frothy, about 5 minutes. Add flour and salt; beat on medium-low speed until flour is mostly incorporated, about 1 minute, stopping to scrape down sides of bowl as needed. Add egg; beat until dough forms a ball, about 1 minute. Add butter; beat until dough is smooth and no longer clings to sides of bowl, about 2 minutes. Cover bowl with plastic wrap; let stand in a warm, draft-free place until Dough doubles in size, about 1 hour.

3. Meanwhile, prepare the pan caramel. Place brown sugar, butter, corn syrup, salt, nutmeg, cinnamon, and vanilla in a medium saucepan. Cook over medium, stirring occasionally, until butter is melted, about 2 minutes (the sugar should not be fully dissolved at this point). Remove from heat; stir to blend the ""raw"" caramel. Pour into a greased 9-inch square baking pan; sprinkle evenly with chopped cashews.

4. Punch down dough in bowl; turn out onto a lightly floured work surface. Roll out to a 10-inch square. Using an offset spatula, spread plantain filling over dough to edges; optional sprinkle granulated sugar over filling. Roll dough up to form a log; cut crosswise evenly into 9 slices.

5. Preheat oven to 350°F. Arrange bun slices, cut side up, in prepared baking pan (it's okay if slices touch). Cover baking pan with a towel; let stand until buns double in size, about 20 minutes.

6. Transfer baking pan to a rimmed baking sheet lined with aluminum foil. Bake in a preheated oven until buns are light brown and an instant-read thermometer inserted into middle of buns reads 165°F, 30 to 35 minutes. Let cool in baking pan 5 minutes. Carefully invert buns onto a platter. Serve warm.

Optional: Blueberry icing
- 1 cup powdered sugar
- 1-2 tbsp blueberry puree
Whisk until incorporated