Peach Sticky Buns Recipes

Steps:

• For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
• Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
• After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
• Preheat the oven to 325 degrees F.
• For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
• For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
• Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
• Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
• Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
• Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Steps:

• For the white trash dough: Mix together the sugar, yeast and 1 cup very warm water (not hot) in a measuring cup and proof to test the liveliness of the yeast. When this bubbles and looks healthy, hopefully in 5 minutes or so, transfer to a mixing bowl and add 1 1/2 cups warm water, the milk, honey, olive oil and 5 cups of the flour. Mix this by hand or in a mixer until it just barely comes together, and then cover and let rest for 20 minutes or so. This is referred to as an 'autolyze' or resting period, and it allows the flour to absorb the moisture without the salt hampering the process.
• After the time is up, stir in the salt and an additional 1 cup flour. The dough should be coming together now and may need the addition of up to 2 more cups of flour. It should be a medium-soft dough that stands up to kneading but is not too firm. Knead until silky in texture and thin bands form when pulling it apart. Let rise, covered, until doubled in bulk. (This recipe makes double the amount of dough needed for the sticky buns. After rising and dividing the dough, reserve the other half of the dough for another use.)
• In the meantime, oil a 9- by 13-inch baking pan and line with parchment paper. Now is a good time to make the sticky goo, as we so affectionately call it.
• For the sticky goo: In a 3-quart saucepan, melt the butter and pour off about 2 tablespoons into a glass bowl and set aside. To the butter in the pan, add the brown sugar, honey, granulated sugar, heavy cream and salt. Whisk together over medium heat until smooth. Pour into the prepared baking pan and sprinkle with the pecan halves.
• Once the dough is ready, turn it out onto a floured board but do not knead! Just spread it out in all its flattened glory. Divide the dough in half. (Knead together one half and put it into a loaf pan for sandwich bread or something; you won't need it for this.) Take the other half and roll it out on your floured board to a rectangle about 12 inches by 20 inches. Brush with the reserved melted butter.
• For the topping: Sprinkle on the brown sugar and cinnamon and roll it longways into a tidy log. Cut the log into 12 equal pieces and place the pieces cut side up in the pan over the pecan mixture of love. Let rise, covered, in a warm place, about 1 hour.
• Preheat the oven to 350 degrees F.
• Bake until an instant-read thermometer placed in the buns registers 200 degrees F, about 45 minutes. Once you pull the buns from the oven--and this is important--let them sit in the baking pan for 5 minutes or so to cool before dumping them out upside down onto a tray. This will allow the caramel to thicken slightly and it won't all just run off. You will be greatly rewarded for your patience!

Steps:

• Butter a 9 by 13-inch baking pan.
• Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
• Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
• Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
• Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
• Preheat the oven to 350 degrees F.
• Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

Steps:

• For the dough: Spray a medium bowl with cooking spray and set aside.
• In a small bowl, whisk together the lukewarm water, granulated sugar and yeast until dissolved. Add the egg yolks, butter and cream cheese, then whisk to combine. Add the salt and 2 cups of the flour and stir to combine. Add 1 more cup of the flour and stir until the dough comes together in a rough ball, adding the remaining flour 1 tablespoon at a time as needed.
• Turn the dough out onto a clean work surface and knead briefly; the dough does not have to be totally smooth. Place the dough in the prepared bowl. Cover with plastic wrap and set in a warm place until the dough doubles in size, about 1 hour.
• For the smear and filling: In a second medium bowl, whisk together the butter, brown sugar, maple syrup, vinegar and salt until smooth. Set aside.
• In a third medium bowl, toss the peaches with the flour and set aside.
• Lightly spray a 9-inch cast-iron skillet with cooking spray. Spread 3/4 cup of the smear on the bottom of the skillet and then scatter 1 1/2 cups of the peaches on top.
• When the dough is doubled, gently deflate and turn out onto a lightly floured work surface. Press the dough into a 15-by-8-inch rectangle. Using an offset spatula, spread the remaining 1/2 cup of the smear on top, then scatter the remaining 1/2 cup of peaches on top.
• Working from the shorter end, roll the dough into a tight log. Cut the dough into nine 1 1/2-inch-long pieces and arrange in the prepared skillet. Cover with plastic wrap sprayed with cooking spray and let rise until puffy, about 20 minutes.
• Position a rack in the lower third of the oven and line it with aluminum foil to prevent the sticky caramel from spilling over from the pan and burning on the bottom of the oven. Preheat the oven to 375 degrees F.
• When the dough is puffy, remove the plastic. Bake the buns until they are lightly golden on top and an instant-read thermometer inserted into the center of a bun registers 180 degrees F, 25 to 35 minutes.
• Remove the skillet from the oven and let the buns cool 15 minutes. Place a serving platter upside-down on top of the skillet. Protecting your hands with oven mitts, grasp the skillet and platter and flip both in one motion so the platter is on the bottom. Gently lift the skillet straight up, letting the buns release in one piece. Serve warm for breakfast or as a snack, or with vanilla ice cream as a dessert.