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1 (11 ounce) soft, ripe black plantain, cut into 1/2-in. pieces (about 1 cup)
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½ cup packed light brown sugar
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½ cup water
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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½ teaspoon ground ginger
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¼ teaspoon black pepper
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¼ teaspoon ground allspice
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⅛ teaspoon ground nutmeg
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1 cup whole milk, warmed to about 96°F
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2 teaspoons granulated sugar
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1 (¼ -ounce) envelope active dry yeast
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3.33333 cups (about 14 ¼ ounces) all-purpose flour, plus more for work surface
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2 teaspoons kosher salt
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1 large egg
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6 tablespoons (3 ounces) unsalted butter, softened and cut into pieces
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½ cup packed light brown sugar
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½ cup (4 ounces) unsalted butter, plus more for greasing baking pan
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1 tablespoons light corn syrup
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¾ teaspoon kosher salt
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cinnamon
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¼ teaspoon vanilla extract
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¾ cup chopped toasted pecans
Pecan Plantain Sticky Buns
Pastry chef Paola Velez created these pecan-covered treats as a tribute to her Dominican mom's love of both plantains and sticky buns. The soft, ripe plantain gets cooked down to a smooth filling with a touch of brown sugar and a slew of spices, including not only cinnamon and vanilla but also black pepper, allspice, nutmeg, and ginger for added depth. Don't worry if the caramel doesn't look smooth when you pour it into the pan—it will transform into smooth silkiness as it bakes.
Nutrition Information
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