Apple Banana Carmel Sourdough Buns

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 Apple Banana Carmel Sourdough Buns



Ingredients 

Dough:

  • 150g Starter

  • ¾ cup whole milk, warmed

  • 2 teaspoons active dry yeast

  • ¼ cup light brown sugar

  • 1 large egg, room temperature

  • ½ cup mashed overripe bananas, about 1 large or 2 small

  • 3 cups bread flour

  • 1 teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • 3 tablespoons unsalted butter, room temperature, cubed

Filling: 

  • 8 ounces cream cheese, room temperature

  • 2 tablespoons heavy cream

  • 1 teaspoon vanilla extract

  • ½ cup powdered sugar


Apple Filling:

  • 1 granny smith apple

  • ½ cup brown sugar

  • 3 tablespoons unsalted butter

  • Splash of water

Crumble:

  • 3 tablespoons unsalted butter, melted

  • ½ cup all-purpose flour

  • ½ cup brown sugar

  • 1 teaspoon ground cinnamon

Topping:

  • 1 banana, sliced

  • 1 ½ tablespoon brown sugar

  • ¼ cup caramel bits


Instructions

  1. In a large bowl add milk and start. Stir until it's foamy and bubbly on top.

  2. Add light brown sugar, egg, vanilla, and mashed bananas. Whisk together until well combined.

  3. Add in the bread flour, cinnamon, and kosher salt and mix for 5 minutes.

  4. Melt butter and add to mixture. Knead for another 5 minutes until the dough is smooth and elastic. If dough is too wet add small amounts of flour. 

  5. Cover the dough and let it rise in a warm spot for 1 hour.

  6. Do 3-4 sets of stretches and folds/ slap and folds, 30 minutes in between each set. 

  7. While the dough rises, make the custard. Beat the cream cheese until completely smooth, then add the vanilla and heavy cream and beat for 1 minute. Slowly add in the powdered sugar and beat until silky.

  8. Peel a granny smith apple and chop. 

  9. Put apple, brown sugar, butter,  in a sauce pan and stir until melted and combined.

  10. Once melted and apples are tender, remove from heat and add apple mixture to the cream cheese mixture and place in the fridge until cooled. 

  11. Make the crumble by mixing together the melted butter, flour, brown sugar, and cinnamon until crumbly. Set aside.

  12. Once the dough has risen, divide it into 6-8 ( I did 8) equal portions and shape into round buns. Place on a lined baking sheet.

  13. Cover with plastic wrap for a second rise. 2-4 hours

  14. Once the dough balls are puffed up, use a floured round cup or spoon to press a deep well into the center of each bun. (the object is floured so it doesn’t stick to dough)

  15. Pipe or scoop the cream cheese custard equally into the well of each bun. 

  16. Spoon the cinnamon crumble around the side of each bun, leaving the custard center exposed.

  17. Bake at 375°F for 18-20 minutes, until the buns are slightly golden on the edges and outside.

  18. While the buns bake make the caramel topping.

  19. In the same sauce pan from earlier add a sliced banana, brown sugar and caramel bits. 

  20. On medium-high heat stir continuously on medium heat so it doesn’t burn. 

  21.  Once all melted remove from heat and place in a heat safe bowl to cool. 

  22. Remove buns from the oven and drizzle a little caramel over the custard.

  23. Let the buns cool for 20 minutes, then drizzle with additional salted caramel before serving.

  24. Enjoy!

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