Caramel Peach Sticky Buns

Sometimes I like to tell you about my life. 

But other times, the food is just so much better than anything I could possibly ramble about. So let's just get right to it, shall we? No foreplay. All buns. 

Caramel Peach Sticky Buns

makes 8 buns

filling:

2 cups chopped fresh peaches

1/4 cup brown sugar

1/4 cup rum

1/2 tsp cinnamon

2 tbsp water

2 tbsp cornstarch

dough (adapted from here):

1 cup non-dairy milk, warmed

1 0. 25 oz. package active dry yeast

1 1/4 cup whole wheat pastry flour

1 1/4 cup all-purpose flour

1/2 tsp cinnamon

1 tbsp baking powder

1/4 tsp salt

2 tbsp granulated sugar

1/4 cup applesauce

First, grab some beautiful, ripe peaches and chop 'em up. I thought about skinning them too, but that's just so much work and the skin really just ends up cooking into the sauce.

Once your peaches are nice and diced, grab a saucepan and toss in the peaches, cinnamon and brown sugar. Salute Captain Jack and add that splash of rum. Heat over medium low heat, stirring constantly until the peaches are nice and mushy. Combine the water and cornstarch in a separate bowl and add into the peach sauce. Stir until thick and remove from heat.

Now onto the hard part: yeasted dough. If I can do it you can.

Sprinkle the yeast over the warmed soy milk and let sit for about 10 minutes or until frothy. Meanwhile, stir together the dry ingredients in a large bowl. Once the yeast mixture is ready, add the applesauce and whisk until combined. Add the wet ingredients to the dry and fold together.

Turn your dough out onto a floured surface and knead for about 2-3 minutes or until smooth (add some flour if it's too sticky). Let it rest for 5 minutes, then roll it out into a 9x12" rectangle.

Spread the peach filling all over the dough, leaving a 1" border. Begin to roll the whole thing up, jelly-roll style, taking care that the filling doesn't squeeze out the edges.

Slice the log into 8 equal pieces and place in a 9" round pan. Cover with a dish towel and the buns let rise in a warm place for about an hour. 

Turn on some music and dance around while you clean up a bit :)

Preheat your oven to 350º. After the buns have worked their magic and doubled in size, stick them in the oven for about 25-30 minutes or until they turn a lovely shade of golden brown. Let them cool for about 15 minutes. But wait, you can't eat them yet.

While the buns bake or cool, whip up a batch of caramel sauce. I used this recipe, but used almond milk instead of coconut milk. Just make sure you are paying attention the whole time, otherwise it will boil too much and turn back into granulated sugar!

See these buns? I know they look good...

But let's kick it up a notch.

Ooooh baby, pour that caramel sauce.

Now we're talkin'.

Pull apart and enjoy the best summer breakfast ever. 

Happy Friday!