Peach Caramel Sticky Buns

Would you like to throw a stone at me?
Here, take all that’s left of my peach.

Blood-red, deep:
Heaven knows how it came to pass.
Somebody’s pound of flesh rendered up.

Wrinkled with secrets
And hard with the intention to keep them.

Why, from silvery peach-bloom,
From that shallow-silvery wine-glass on a short stem
This rolling, dropping, heavy globule?

I am thinking, of course, of the peach before I ate it.
Why so velvety, why so voluptuous heavy?
Why hanging with such inordinate weight?
Why so indented?

Why the groove?
Why the lovely, bivalve roundnesses?
Why the ripple down the sphere?
Why the suggestion of incision?

Why was not my peach round and finished like a billiard ball?
It would have been if man had made it.
Though I’ve eaten it now.

But it wasn’t round and finished like a billiard ball;
And because I say so, you would like to throw something at me.

Here, you can have my peach stone.

Peach, by D.H. Lawrence
*****************************************

I have had Peach-Caramel Sticky Buns on my mental to-do list for quite some time, and was quite happy to find a recipe for them in new The Peach Truck Cookbook. If you haven’t heard of The Peach Truck, you can look them up here; every summer I pine after those fresh Georgia peaches. This cookbook was also photographed by Minneapolis local Eliesa Johnson, who is one of my favorite photographers. Her work is gorgeous, and I love both her portraits and food photography. 

The cookbook is filled with sweet and savory recipes, and I am eager to try out the Peach Bourbon BBQ Sauce, Caramelized Brussel Sprouts with Peach Jam, Double Cheeseburger with Peach Ketchup, and the Peach and Rhubarb Slab Pie. 

Peach Caramel Sticky Buns
Adapted from The Peach Truck Cookbook, by Jessica N. Rose and Stephen K. Rose

I’ve made the rolls in individual soufflé molds, specifically, these 3 x 2-inch copper mini molds from Mauviel. If you do not have soufflé molds, you could use ramekins instead, just make sure they are roughly the same size. The molds I used have straight 2-inch sides, which helps give the rolls their tall shape. The sides of the pans are buttered and then dusted with sugar, which caramelizes the sides of the buns, making for an incredible roll. A 9 x 13 baking pan will also work, but you will need to cut the buns into 12 pieces instead of 10. 

The one downside to the copper molds is that they are crazy hot when they come out of the oven, which can make it a little tricky to get the buns out. I use a kitchen towel and wrap it around the base of the copper mold, then run a knife carefully around each roll, and flip them onto a wire rack. Make sure to line the bottom of each mold with parchment paper as noted in the instructions, or the buns will stick to the bottom and it will be extra hard to get them out.

I made a few tiny changes to the recipe. I used my No-Knead Sweet Dough recipe here, added a little Peach Schnapps to the filling, and added a little of the filling to the caramel glaze. 

More Peach Recipes:

• Peach Puff Pastry Pie
• Peach Cherry Pie

Peach Caramel Sticky Buns

Servings: 10 buns

Soft and fluffy sticky buns with a fresh peach filling. Topped with a simple caramel sauce and chopped pecans!

Sarah Kieffer

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Ingredients

• 1 recipe Sweet dough

Peach Filling

• 3 cups [455 g] chopped peaches
• 3 tablespoons granulated sugar
• 1 tablespoon corn starch
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 tablespoon Peach Schnapps optional
• 1 tablespoon unsalted butter

Caramel Glaze

• 9 tablespoons [128 g] unsalted butter
• 1 cup [200 g] packed light brown sugar
• 1 1/2 tablespoons honey
• 1/4 teaspoon salt
• 3/4 teaspoon pure vanilla extract
• 3/4 cup [90 g] toasted pecans chopped into bite-sized pieces

Instructions

For the dough

• Make the dough as directed, and refrigerate overnight.

For the filling

• Combine the peaches, sugar, cornstarch, salt, and cinnamon in a medium saucepan. Cook over medium-high heat until the peaches begin to break down, about 5 minutes. Mash the peaches with a potato masher. Cook for 3 more minutes, or until the jam has thickened. Stir in the vanilla and schnapps, followed by the butter. Let cool completely before using (the filling can be refrigerated overnight).

To assemble

• Butter ten 3 x 2-inch soufflé molds OR 9×13 inch pan (*see notes below). Line the bottom of each mold with parchment paper, and then generously coat with granulated sugar, tapping out any excess. Place the molds on a baking sheet.
• Roll the dough into a 16 x 12-inch rectangle. Spread most of the filling over the dough (you want a thin, even layer, but not too much or it will ooze out everywhere while you roll up the dough. I start with half the filling, then add more as needed). Starting at the long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use a scissors or a sharp knife to cut the dough into 10 equal pieces. Transfer the pieces to the prepared pans and place them cut side up. Cover the pans loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours. While the rolls are rising, prepare the caramel glaze.

For the caramel glaze

• Melt the butter in a medium saucepan over medium-high heat. Whisk in the brown sugar, honey, and salt and bring to a boil. Remove from the heat; whisk in the vanilla and 1/4 cup of the peach filling. Set aside.
• Adjust the oven rack to the middle lower position and preheat the oven to 350F.
• Remove the plastic and bake buns for 22 to 30 minutes, rotating the pan halfway through, until the rolls are golden brown.
• Transfer the pan to a wire rack and let the rolls cool for a few minutes. Use a kitchen towel or oven mitts to pick up each soufflé mold, then run a knife carefully around the edges of the pan, and flip the roll onto a wire rack set on top of a baking sheet. Carefully put the roll right side up, and repeat with the remaining rolls. Pour half the warm glaze evenly over the tops and sides of rolls and let them sit for 10-15 minutes. Stir the chopped pecans into the remaining glaze and pour over the top, covering the rolls evenly. Serve.

Notes

*The molds I used have straight 2-inch sides, which helps give the rolls their tall shape. The sides of the pans are buttered and then dusted with sugar, which caramelizes the sides of the buns, making for an incredible roll. A 9 x 13 baking pan will also work, but you will need to cut the buns into 12 pieces instead of 10.