Peach & Caramel Sticky Buns: Sweet Morning Hug

Prepare a Massa: Em uma tigela grande, misture farinha, açúcar granulado, fermento e sal. Em outra tigela, combine o leite morno, a manteiga derretida, o ovo e a baunilha. Adicione os líquidos aos ingredientes secos e misture até formar uma massa pegajosa.

Kneading and Rising: Transfer the dough to a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in an oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place for 1-1.5 hours, or until doubled in volume.

Prepare the Caramel Sauce: While the dough rises, prepare the syrup. In a small pot, melt the butter with the brown sugar and honey/corn syrup over medium heat. Simmer gently for 1 minute, stirring occasionally. Remove from the heat and stir in the heavy cream and the pinch of salt.

Monte a Assadeira: Pour the caramel sauce evenly into the bottom of a rectangular baking dish (approx. 23x33 cm) or round (23-25 cm). If using, sprinkle the chopped pecans over the syrup. This is the foundation for your sticky and delicious buns.

Prepare the Peach Filling: In a bowl, combine the sliced peaches with brown sugar, wheat flour, cinnamon, and nutmeg. Mix well so that the peaches are evenly covered with the spice and sugar mixture. If using frozen peaches, do not thaw completely.

Roll Out the Dough: After rising, pierce the dough to release the air. Transfer to a lightly floured surface and use a rolling pin to roll it into a rectangle of approximately 30x40 cm (or 12x16 inches). The professional technique is to keep it at a uniform thickness for even cooking.

Fill and Roll: Spread the peach filling evenly over the rolled-out dough, leaving a small border free on one of the longer sides. Roll the dough tightly from the side opposite the free edge, forming a long and tight roll. The secret to this recipe is the generous distribution of the filling.

Cut and Arrange: Using a sharp knife or unflavored dental floss, cut the roll into 12 equal slices. Arrange the rolls in the prepared pan with the caramel sauce, leaving a small space between them to grow. Careful arrangement ensures everyone gets syrup.

Second Rise: Cover the baking sheet with plastic wrap and let the rolls rise again in a warm place for 30-45 minutes, or until they are visibly larger and slightly touching. This step is crucial for the final lightness of the dough. The most important tip is not to rush this stage.

Bake the Buns: Pré-aqueça o forno a 190°C (375°F). Take the baking sheet to the oven and bake for 30-35 minutes, or until the rolls are golden and the caramel is bubbling. A toothpick inserted into the center of a roll should come out clean to ensure the dough is cooked through.

Invert and Serve: Remove from the oven and let cool for just 5 minutes on the baking sheet. Then, carefully place a large plate or platter over the baking dish and flip it quickly to unmold the rolls, letting the caramel sauce run over the top. Serve warm.