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The Peach Truck’s Ultimate Sticky Bun

A buttery soft sticky bun made with fresh Georgia peaches adn pecans
Course: Breakfast
Cuisine: American
Keyword: breakfast, peaches, sticky buns, pastry, homemade
Servings: 9 buns
Author: Jessica and Stephen Rose

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 tsp rapid-rise yeast
  • ¼ cup granulated sugar
  • 1 tsp 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 tbsp granulated sugar
  • ½ tsp lemon zest
  • 1 tbsp  fresh lemon juice
  • ½ tsp kosher salt½ teaspoon ground cinnamon

Glaze

  • 9 tbsp unsalted butter
  • 1 cup packed light brown sugar
  • 1 ½ tbsp honey
  • ¼ tsp kosher salt
  • ¾ tsp 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 16×12-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.