"Seriously yummy!! Soft and buttery sticky buns with fresh peaches goes well with a cup of black coffee or tea. An excellent idea for breakfast, brunch or teatime treats.”
Though the pace of today’s life may leave less time for baking, I really do enjoy the process of making homemade bread from scratch. Bread-making can be best antidote.
Lately, I had a serious
craving for something sweet. It has been quite a while since I had these sticky
buns, they're those treats that I hardly ever make at home. Who can resist freshly baked sticky buns? Apparently I can’t! Let’s see if you’re able to resist these sweet treats. I have to admit
this of course, nothing beats freshly made and the aroma of baked bread
was absolutely divine.
I came across Jennifer's blog Seasons & Suppers which had me intrigued, the combination of fresh peaches in the recipe itself was brilliant. Totally obsessed!! Love to share my own little process with a few of my own adaptations using some of organic ingredients. The process of making this delicious sticky buns is simple yet infinitely variable as the buns that follow prove. I was so pleased and satisfied with the outcome, I made it twice in a row! 😀
The bread dough itself is quite simple. All the ingredients just combine together in the stand mixer.
Once the dough begins to crawl up on the dough hook, remove it and start kneading the dough by hand.
Cover with cling wrap or tea towel and let it stand for 15 minutes.
Making the brown sugar mixture.
Ready to roll!
Everything I love rolled into one (this is my favorite part).
Cover with tea towel and let it rise in a warm room for 30 minutes until it doubled in volume.
Freshly out from the oven. This is heavenly goodness!
If you haven’t tried this sticky buns, do yourself a favor and bake them as soon as possible.
They’re absolutely delicious!
Made this easy-peasy banana bread puddings with added caramelized banana flambé. Stumbled upon on cooking channel recently, and I just had to give it a try. Since I love both banana flambé and bread pudding, I thought the combination would be fabulous.
Just saying, today’s recipe is one my most absolute all time favorite and apparently everyone else too. Do give it a try, I hope you’ll enjoy this as much as i did!
Cut the bread into small, half inch cubes.
Quick facts:
Full Name: Vivian Tee
Occupation: Homemaker
They’re absolutely delicious!
PEACH CINNAMON STICKY BUNS
Author: Vivian Tee
Prep time: 35 minutes
Cook time: 35 minutes
Total time: 1 hour 10 minute
Yield: 6 rolls (using 8 x 4″ loaf pan for 2 rows of 3 buns)
Author: Vivian Tee
Prep time: 35 minutes
Cook time: 35 minutes
Total time: 1 hour 10 minute
Yield: 6 rolls (using 8 x 4″ loaf pan for 2 rows of 3 buns)
INGREDIENTS:
For the bread dough –
2. Meanwhile, prepare your stand mixer with dough hook attachment. Add the bread flour in a bowl of a stand mixer and pour in the warmed wet ingredients,* white vinegar and add in the beaten egg. Knead the dough for about 8 minutes, you know if you’ve added enough flour when the dough is no longer sticking to your hands and barely sticking to the walls of the bowl. Remove from stand mixer, knead the dough by hand on the floured surface until smooth and elastic, about 10 minutes. Cover with cling wrap or tea towel and let it stand for 15 minutes.
3. In a small bowl, combine the brown sugar, ground cinnamon and softened butter. Using a fork, mix until all fully incorporated. Place about 4 or 5 tbsp of brown sugar mixture into the bottom of a loaf pan. Place the maraschino cherries on the top of the brown sugar mixtures.
4. On the work surface, lightly dust some flour and roll out the bread dough and rolled it into a 9 x 14″ rectangle. Spread the remaining brown sugar mixtures on the bread dough and place the sliced peaches evenly. Starting with the long edge closest to you, tightly roll up the dough into log. Pinch< the seam together and turn it seam side down. Using a bench scraper, pre-mark the dough lightly, carefully slice it into 6 slices. Arrange the sliced dough side up in the loaf pan. Cover with a damp cloth and let it rise in a warm room for 30 minutes until it doubled in volume.
5. Preheat oven at 350°F (180°C).
6. Bake for 35 minutes. If the buns browned too quickly, just loosely cover with aluminum foil. Remove from the oven, let it cool in the pan for 5 minutes. Invert the sticky buns onto a rack with a piece of parchment paper. Sticky buns are best served when they’re hot or warm.
PRINT FOR RECIPE
For the bread dough –
- 3/4 cup (150ml) fresh whole milk
- 2 Tbsp salted butter or canola oil
- 2 3/4 cups of organic bread flour (unbleached) plus 2-3 tbsp more for kneading
- 2 tbsp light organic brown sugar
- 2 1/4 tsp of natural active dried yeast or *any instant yeast
- 1 large egg (65gm), lightly beaten
- 1/2 tsp white vinegar (optional)
For the filling –
- 1 cup organic brown sugar, firmly packed
- 1/2 cup salted butter, room temperature
- 1 tbsp + 1/2 tsp ground cinnamon
- 3 fresh peaches, slice thinly
- 10- 12 Maraschino cherries (optional)
Notes:-
Preheat your oven to 350°F (180°C) at step 5.
*If you're using instant dry yeast, you can add it directly to the dry ingredients
INSTRUCTIONS:
*If you're using instant dry yeast, you can add it directly to the dry ingredients
INSTRUCTIONS:
1. In a small pan, mix in milk and butter. Bring it to boil until butter begins to melt. Remove from the heat and set aside to cool slightly, or you can use microwave, just under 1 minute. (lukewarm) (between 100- 110 °F / 37- 43 °C ) and dissolve the yeast with sugar. Set aside for 10 minutes until it turn to frothy.
2. Meanwhile, prepare your stand mixer with dough hook attachment. Add the bread flour in a bowl of a stand mixer and pour in the warmed wet ingredients,* white vinegar and add in the beaten egg. Knead the dough for about 8 minutes, you know if you’ve added enough flour when the dough is no longer sticking to your hands and barely sticking to the walls of the bowl. Remove from stand mixer, knead the dough by hand on the floured surface until smooth and elastic, about 10 minutes. Cover with cling wrap or tea towel and let it stand for 15 minutes.
3. In a small bowl, combine the brown sugar, ground cinnamon and softened butter. Using a fork, mix until all fully incorporated. Place about 4 or 5 tbsp of brown sugar mixture into the bottom of a loaf pan. Place the maraschino cherries on the top of the brown sugar mixtures.
4. On the work surface, lightly dust some flour and roll out the bread dough and rolled it into a 9 x 14″ rectangle. Spread the remaining brown sugar mixtures on the bread dough and place the sliced peaches evenly. Starting with the long edge closest to you, tightly roll up the dough into log. Pinch< the seam together and turn it seam side down. Using a bench scraper, pre-mark the dough lightly, carefully slice it into 6 slices. Arrange the sliced dough side up in the loaf pan. Cover with a damp cloth and let it rise in a warm room for 30 minutes until it doubled in volume.
5. Preheat oven at 350°F (180°C).
6. Bake for 35 minutes. If the buns browned too quickly, just loosely cover with aluminum foil. Remove from the oven, let it cool in the pan for 5 minutes. Invert the sticky buns onto a rack with a piece of parchment paper. Sticky buns are best served when they’re hot or warm.
PRINT FOR RECIPE
This recipe was adapted from Seasons & Suppers.
Baker’s tip:
* When baking breads with yeast, add a little vinegar to the dough to prevent the 'yeasty' smell that sometimes occurs, especially when too much yeast has been used.
* When baking breads with yeast, add a little vinegar to the dough to prevent the 'yeasty' smell that sometimes occurs, especially when too much yeast has been used.
Made this easy-peasy banana bread puddings with added caramelized banana flambé. Stumbled upon on cooking channel recently, and I just had to give it a try. Since I love both banana flambé and bread pudding, I thought the combination would be fabulous.
Just saying, today’s recipe is one my most absolute all time favorite and apparently everyone else too. Do give it a try, I hope you’ll enjoy this as much as i did!
Cut the bread into small, half inch cubes.
Making the custard mixture.
Making the banana flambé using dark Jamaican rum.
After the mixture completely absorbed, they're ready to bake
Banana bread pudding in the muffin cups before baking.
During the baking process, it will puffed up and deflate slightly after bake.
Banana bread pudding in the muffin cups before baking.
During the baking process, it will puffed up and deflate slightly after bake.
BANANA FLAMBE BREAD PUDDING MUFFINS
Author : Vivian Tee
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutesYield: 24 muffins (12 ramekins)
INGREDIENTS:
For the custard mixture:
For the Banana Flambé:
INSTRUCTIONS :
Author : Vivian Tee
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutesYield: 24 muffins (12 ramekins)
INGREDIENTS:
For the custard mixture:
- 2 loaves of stale French bread, Brioche – cubed
- 2 cup of milk
- 1/2 cup heavy cream
- 6 large eggs
- 1/2 cup of light brown sugar
- 1 tbsp French vanilla
- 2 tsp ground cinnamon
- 1/2 cup of turbinado sugar (for sprinkle)
For the Banana Flambé:
- 6-8 banana, sliced into 1/4 inch rounds
- 200 gram of salted butter
- 1/2 cup of raisins
- 1 cup of brown sugar
- 1/2 cup dark Jamaica rum
- 1 tsp of lemon juice
INSTRUCTIONS :
- Preheat oven to 350°F (180°C). Lightly brush muffin cups with melted butter/cooking spray or generously spread melted butter on the muffin pan.
- Firstly, start making the banana flambé. In a pan or skillet, combine butter and brown sugar. Cook over low heat, stirring occasionally until sugar dissolves then add in raisins, banana slices, cook until slightly soften. Add dark rum, using lighter carefully light the rum. Cook until the flames subside. Remove from the heat, add in lemon juice and let it cool.
- Making the custard mixture. In a large bowl, stir in eggs, sugar, milk and heavy cream. Whisk lightly, add in French vanilla and ground cinnamon. Mix in cool banana flambé into the custard mixture and give it another stir. Lastly, add in the cubed bread and let it soak until the custard is absorbed.
- Using a ice-cream scoop, fill in each muffin cups just over the rim. Sprinkle turbinado sugar on the top of banana bread pudding. Bake for 30 minutes until golden brown. Extra cooking time may required depending on the size of muffin cups. Best eaten while it’s still hot!
Enjoy!
About me
Quick facts:
Full Name: Vivian Tee
Occupation: Homemaker
Hi! I’m Vivian. Welcome to my blog. I’m self-taught baker, wife, mother of two grown-up girls, five beautiful fur-kids which I adore them immensely, love to bake and cook for my family and friends. My inspiration and my passion for food are endless, where I baked with a slice of love. Read more...
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