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Issue 555: Stone Fruit Sticky Buns

Miriam Pascal

A colorful new summer twist to an old favorite

Tuesday, August 15, 2017

 Mishpacha-Recipe

Recipes , styling, and photography by Miriam Pascal

Move over, cinnamon buns, there’s a new favorite in town! These sticky buns are everything you love about the traditional favorite, with some new summer-fruit twists

INGREDIENTS

Yields 2–2½ dozen buns


DOUGH
  • 1 packet (2 tsp) active dry yeast
  • 1 Tbsp sugar
  • ¼ cup warm water
  • 3/4 cup milk or soy milk
  • ⅓ cup oil
  • 1 egg
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1/4 cup sugar
  • 4 cups flour

FILLING
  • 6 Tbsp brown sugar
  • 3/4 cup oil
  • 3/4 cup sugar
  • 2 tsp cinnamon
  • 2 peaches, thinly sliced
  • 2 nectarines, thinly sliced
  • 2 plums, sliced



PREPARATION

Prepare the dough: Combine yeast, sugar, and water in the bowl of an electric mixer fitted with the dough hook. Let mixture sit for about 5 minutes, until it starts to bubble.

Add remaining ingredients and beat until a smooth dough forms. Continue to knead for about 5 minutes, until the dough is elastic and smooth. Set dough aside to rise in a warm place for about 2 hours, until doubled in bulk. Assemble the buns: Preheat oven to 350°F (180°C). Grease two 9x13-inch (20x30-cm) baking pans and sprinkle the brown sugar over the bottom of each pan. Set aside.

In a small bowl, whisk together oil, sugar, and cinnamon. On a floured surface, roll half of the dough as thin as you can into a large rectangle. Spread half of the oil and sugar mixture over it, then top with half the fruit slices. Carefully roll the dough into a log, rolling as tightly as you can. Cut the log into 1-inch (2-cm) slices, then place the slices into one of the prepared pans, cut side down. Repeat with remaining dough and filling.

Bake for 35–45 minutes, until the tops are starting to brown.

TIP These buns can be frozen. For best results, rewarm before serving.

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