Name: Sticky-Bun Fillings
Yield: Each recipe makes enough for 9 regular or 48 mini sticky buns
Ingredients: 1/3 cup packed light-brown sugar; 1/3 cup pecans (about 1 1/4 ounces), toasted and finely chopped; 1 teaspoon grated orange zest; 1/2 cup macadamia nuts, coarsely chopped (about 2 ounces); 1 ounce white chocolate, finely chopped; 2 tablespoons packed light-brown sugar; 2 tablespoons packed light-brown sugar; 2 tablespoons pure maple syrup; 1/2 cup walnuts (about 2 ounces), toasted and finely chopped; 1 banana, thinly sliced; 2 ounces semisweet chocolate, finely chopped; 2 tablespoons packed light-brown sugar; 1/2 teaspoon ground cinnamon; 1/2 pint fresh raspberries; 1/3 cup creme fraiche; 1/3 cup mascarpone cheese

Step 1
Classic pecan:
Toss all ingredients in a small bowl.

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Step 2
Macadamia nut and white chocolate:
Toss all ingredients in a small bowl.
Step 3
Banana, maple, and walnut:
Whisk brown sugar and maple syrup ina small bowl until combined. Gently foldin walnuts and banana slices.
Step 4
Mexican chocolate:
Toss all ingredients in a small bowl.
Step 5
Raspberries and cream:
Lightly crush raspberries in a small bowlwith a rubber spatula. Add creme fraiche and mascarpone; stir until smooth. Refrigerate until ready to use.

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Sticky-Bun Fillings

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