The Peach Truck's Ultimate Sticky Bun
a buttery soft sticky bun made with fresh Georgia peaches adn pecans
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Servings: 9 buns
Equipment
- Rolling Pin
- Sauce Pan
- Electric Mixer (with a dough hook preferred)
Ingredients
DOUGH
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 ¾ teaspoon rapid-rise yeast
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs at room temperature
- ½ cup whole milk - warmed to 105-110 F
- ½ cup 1 stick unsalted butter, cut into ½-inch pieces, at room temperature
FILLING
- 3 cups chopped peaches (about 1 pound)
- 3 tablespoons granulated sugar
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt½ teaspoon ground cinnamon
GLAZE
- 9 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1 ½ tablespoon honey
- ¼ teaspoon kosher salt
- ¾ teaspoon vanilla extract
- ¾ cup coarsely chopped pecans lightly toasted
- ¼ cup finely chopped pecans lightly toasted
Instructions
DOUGH
- To make dough, whisk together the flour and yeast in the bowl of a stand mixer fitted with the dough hook.
- Add the granulated sugar, salt, eggs, and milk and mix on medium-low speed until the dough is well combined, about 3 minutes, scraping down the sides of the bowl as needed to incorporate the flour.
- Gradually add butter, a few pieces at a time, scraping sides of bowl as needed and waiting until each addition of butter is incorporated before adding more.(The dough may start to look separated-this is okay, just keep mixing.)
- Once all the butter has been added, increase speed to medium-high and mix for 5 minutes.
- Cover the dough and let rise at room temperature for 1 hour or until doubled in volume.
- Punch down the dough and format into a ball.
- Cover and refrigerate overnight.
FILLING
- To make the filling, lightly grease a 9-inch square baking pan.
- Combine the peaches, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan.
- Cook over medium-high heat until peaches begin to break down, about 5 minutes.
- Mash the peaches with potato masher. Cook 3 minutes more or until thickened.
- Stir in the cinnamon. Let cool completely. (The filling can be refrigerated overnight.)
GLAZE
- To make the glaze, melt the butter in a medium saucepan over medium-high heat.
- Whisk in brown sugar, honey, and salt and bring to a boil. Remove from heat; whisk in the vanilla.
- Pour the glaze over the bottom of the prepared baking pan.
- Sprinkle the coarsely chopped pecans over the glaze.
ASSEMBLY
- Roll the dough out on a lightly floured surface into a 16x12-inch rectangle.
- Spread the filling over the dough, leaving a 1-inch border on the long side farthest from you.
- Sprinkle the filling with the finely chopped pecans.
- Starting with the long side closest to you, roll the dough up as tightly as possible.
- Pinch the seams to seal. Place the dough log seam side down.
- Cut the log crosswise into 9 equal pieces. Place the pieces cut side up in prepared pan.
- Cover and let rise 45 minutes to 1 hour,until doubled in size.
BAKING
- While dough is rising, preheat oven to 350◦F and position the racks in the center and lower third. Line a baking sheet with aluminum foil.
- Place buns on rack in center of oven. Place the prepared baking sheet on the rack under the buns to catch any syrupy drips.
- Bake for 50 minutes, shielding the buns with foil after 40 minutes to prevent over browning, or until golden brown, bubbling,and a pick inserted in center of bun comes out clean.
- Run a knife along the edges of the pan to loosen the buns. Invert the pan onto a serving platter or large plate; wait for 10 minutes before removing the pan and serving.