Yes, you read that title correctly. Passion Fruit STICKY BUNS.
These buns are as unique as they are delicious. They’re like a traditional sticky bun, but instead of a cinnamon-sugar filling they are filled with a tart passion fruit curd. Each bite is like a tropical paradise and a down-home comfort food met, fell in love, and had the most delicious baby. The sweetness of the passion fruit glaze balances the tartness of the passion fruit curd, which also has a hint of passion fruit flavor.
I used my bread machine to make the dough for the passion fruit sticky buns. You can do it by hand if you feel more comfortable, or if you have no bread machine. Doughs are not my forte, so I take shortcuts where I can.
The first thing that you want to do is make the passion fruit curd filling. Combine all of the filling ingredients (except the butter) in a small saucepan. Use an immersion blender to blender until fully combined. If you do not have an immersion blender, you can use a regular blender and then pour the blended mixture into your saucepan.
Cook the mixture on medium-low heat. Whisk it frequently. It will start to thicken. When it reaches a pudding-like consistency, remove it from the heat.
Whisk the cubed butter into the passion fruit mixture. When all of the butter has been incorporated, pass the mixture through a fine-mesh strainer to remove any solid bits. Set it aside to cool. You can cover it with plastic wrap to keep it from forming a skin.
Because we are using a bread machine to make the dough, you can make the caramel while the bread machine is running. If you are making the dough by hand, you will want to make the caramel beforehand.
Combine all of the caramel ingredients in a heavy bottomed saucepan. Heat over medium to medium-high heat until the mixture is combined and comes to a boil. Boil for 5-10 minutes, then remove from the heat and pour directly into a 13″ x 9″ rectangular pan.
To make the dough, add the dough ingredients to your bread machine according to the manufacturer’s directions. Set it to the Dough cycle and let it run.
When the dough cycle completes, turn the dough out onto a lightly floured surface. Roll into a 22″ by 16″ rectangle. Spread the passion fruit curd over the top of the dough rectangle, then gently roll the dough up into a cylinder. Resist the urge to roll it tightly, or your filling will get pushed out.
Cut the dough cylinder into 12 even pieces and arrange in your prepared pan. Cover with a clean dish towel and let them rise in a warm place until they double in size. This took 45 minutes to an hour for me.
Once they are risen, bake them in a preheated oven at 350 degrees for 25-30 minutes, or until the tops have browned. When they are done, let them cool on a wire rack for about 5 minutes, then invert the pan onto a serving dish or tray. I use a foil-lined baking sheet for easy cleanup.
These sticky buns are fantastic while still hot from the oven, but they also reheat well. Because of the curd filling, it’s safer to refrigerate any leftover buns. You can reheat them by microwaving them for 20 to 30 seconds and they still taste great!
Passion Fruit Sticky Buns
For the passion fruit filling:
- 1 large egg
- 2 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup passion fruit puree, strained of seeds
- a pinch of salt
- 1-2 tbsp cornstarch
- 1/4 cup (1/2 stick) butter, cut into cubes
For the dough:
- 1 cup warm milk (around 110 degrees F)
- 2 eggs, room temp
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 tsp salt
- 4 1/2 cups bread flour
- 2 1/2 tsp bread machine yeast
For the glaze:
- 1/2 cup (1 stick) butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup passion fruit juice
- 2 tbsp corn syrup
Directions
Make the passion fruit curd:
Combine all of the curd ingredients (except the butter) in a blender. Blend until smooth. Transfer mixture to a small saucepan and cook over medium to medium-low heat, whisking constantly, until the mixture thickens to a pudding like consistency.
Remove from heat and whisk in the butter, one cube at a time, until fully incorporated. Cover with plastic wrap and set aside to cool. You can strain through a fine mesh strainer to remove any lumps, if you wish.
(Curd can be made in advance. Store in refrigerator until ready to use, then bring to room temperature.)
Make the dough:
Combine the dough ingredients in your bread machine according to the manufacturer’s specifications. Set the bread machine to the Dough cycle and allow the cycle to complete.
Make the glaze (make while dough is in progress):
In a medium saucepan, combine all of the ingredients. Cook over medium-high heat until butter has melted and mixture comes to a boil. Boil for approximately 5 minutes, then pour the mixture evenly into a 13 x 9 inch baking pan. Set aside to cool until ready to use.
Assembly:
Turn completed dough out onto a lightly floured surface. Roll into a 22″ by 16″ rectangle.
Spread the passion fruit curd over the dough, then gently roll into a cylinder. Cut the cylinder into 12 equal pieces and arrange in your prepared baking pan. Cover and allow to rise in a warm place until doubled in size, about 45-minutes to an hour.
Bake in a preheated oven at 350 degrees until tops are golden, 25-30 minutes. Cool on a wire rack for 5 minutes before inverting onto a heat-proof serving tray or dish. Serve warm.