Sunny's Bammy Buns with Tropical Butter (Sunny Anderson) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 tablespoons unsalted butter |
1 large or 2 small habanero peppers, seeded and finely chopped |
1 cup yucca flour (sometimes called tapioca or cassava flour) |
pinch kosher salt |
1 teaspoon baking powder |
1 cup grated parmesan |
1 egg, lightly beaten |
2 tablespoons milk |
1 stick unsalted butter, room temperature |
1/2 cup drained crushed pineapple |
1 tablespoon honey |
kosher salt |
Directions:
1. Preheat the oven to 375 degrees F.
2. In a small skillet, melt the 2 tablespoons of the butter over medium heat and saute the habaneros until tender, about 4 minutes. Remove from heat and let cool slightly.
3. In a medium bowl, combine the flour, salt, baking powder and Parmesan. Mix together the egg, milk and habaneros in a separate bowl. Mix the wet ingredients into the dry ingredients by hand. When themixture comes together, knead it a few times. Roll the dough into 8 balls the size of a golf ball and arrange on a baking sheet lined with parchment paper. Bake until golden, about 25 minutes.
4. Tropical butter: In a small bowl, blend the butter, pineapple, honey and a pinch of salt until combined. Put butter in a small container and refrigerate until ready to use.
5. Arrange the buns on a serving platter and serve warm with Tropical Butter.
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