Who doesn't like a good bun, right? And just because this is where my mind wonders, peachy sweet buns. Doesn't that sound like a pick up line or something you say to your significant other. Like, "Oh hey peachy sweet buns, you are looking good. Woo hoo"........ Anyway, this is not about anyones peachy sweet buns, it it about actually sweet buns so u-hum, yeah.
I am not trying to float my own boat here, but I am really really good at making buns, and you know what, I bet that you are too. They may seem a little intimidating, but really, it's quite easy. I think what throws some people off is the yeasted dough and having to knead and waiting for the dough to rise, but don't let that stop you from sweet sweet buns. They are no harder to make then a boxed cake (maybe a little harder) and the results are by far more amazing and delightful (we don't use the word delightful enough around here) then any old box or pre-made thing will ever be. Ever. Freshly made buns are what is right in this world.
If you are awesome and decide to make buns like any good person with a baking itch or a need for some sweet bun goodness does, make them peachy because its peach season and how can a peach bun not be that much more amazing? Just think. Soft sweet dough, jammy cinnamon peaches, covered in a sweet lemony glaze......
Go on now, go and get yourself some peachy sweet buns.
The stuff. Flour and salt in the bowl, melted earth balance, brown sugar, yeast, warm soy milk, cane sugar, cinnamon, powdered sugar, a couple of lemons, and af course, peaches.
Warm (not hot) soy milk, yeast, cane sugar, an melted (but again, not hot) earth balance go into a big bowl and get whisked around. Then add in the flour and salt ans mix around until you just can't.
Time to knead. Dump the dough ad all the little bits onto a flour surface. Gather it all together and knead away, for about 5-8 minutes, or until the dough looks like....
This. Nice and soft and glossy. Lightly grease the bowl ans stick the dough back into it, covered with a towel, and set for about 1 hour to rise and double in size.
As soon as the dough is set ti rise, start on your peach filling. Chop up enough peaches that you have about 2 1/2 cups of chunks.
Brown sugar and peach chunks go into a pot and stuck on a medium heat until they start to bubble then set to a low simmer for about 20 minutes or until the peaches all break apart and reduce by half.
Add in the cinnamon and stir.. Peachy goodness. Now quick and stick that shit in the fridge or freezer to cool down.
BOOM. Dough did what it's job and doubled. Time o make the buns.
Place the dough on a lightly floured surface and roll our into a rectangle of sorts that is about 1/2 an inch thick
Cover the surface with all the peachy jammy goodness, and sprinkle on the remaining finely chopped peaches.
And roll, as tightly as you can, without squeezing all the filling out. I roll towards me, but roll away from you if it is easier. It might get a little sloppy... it's ok, just lick your fingers and keep going.
Rolled and cut into 12 pieces.
Place the rolls carefully onto a grease and parchment lined baking 9x13 baking dish. In my picture I used a baking pan, which was not what I wanted to do, but I wasn't thinking properly and so that's what I did. Something with sides is preferable, but the baking pan did the job so really, your call.
When you place the buns in the dish, place them toughen a bit, it helps then bake up high instead of out. And any remaining go on jam that spilled out can get scraped right on top of the buns, if you didn't already eat it.
Now into the preheated oven these babies go.
Look at those beauts. And they smell. A-MAZ-ING!!
Right away get that glaze made. Powdered sugar, lemon zest, ans lemon juice. Super easy, just add the zest and juice to sugar and mix until smooth and glaze.
Pour glaze over warm buns. Make sure to hit them all or someone is going to be pissed they didn't get enough glaze.....
Then it's really just up to you whether you wait for coffee or tea or not, but really, just eat right away. There should be very little time between newly glazed buns and a bun in your face.
Enjoy the peaches!
Peachy Sweet Buns
Makes 12 Buns
- For the Dough
- 3 1/2 cups all purposes flour
- 1/4 cup cane sugar
- 1 cup warm soy milk
- 2 teaspoon or 1 packet yeast
- 4 tablespoons melted vegan butter
- 1 teaspoon salt
- For the Filling
- 3-4 good sized ripe peaches (about 3 cups chopped peaches)
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
- Juice of half a lemon
- For the Glaze
- 1 lemons
- 1 1/2 cup powered sugar
In a large bowl mix together the yeast, warm (not hot) soy milk, sugar, and melted but cooled butter. Now add in the salt and the flour. Mix until it's too hard to mix then dump it all onto a lightly floured surface and knead for 7-10 minutes until the dough is soft, elastic-y, and smooth. Place dough back into a clean lightly greased bowl and drape with a damp towel. Let dough rise for about 1 to 1.5 hours or until it has doubled in size.
While the dough is rising, chop the peaches up until you have about 3 cups. Place 2 1/2 cups of the peaches into a medium sized pot with the brown sugar and lemon juice and stick on medium heat. Set the rest aside. Cook for about 20 minutes, stirring and mashing with a wooden spoon every few minutes, until mixture has become thick and reduced by about 1/2. Remove from heat, stir in cinnamon, and place in fridge to cool.
Once thee dough has doubled, dump onto a flour surface and roll our into a retacnge that is about 1/2 inch thick Grab your peach mixture and spread the mixture evenly over the dough. Evenly distribute the remaining chopped peaches over jam. And then it's the to roll.
Start from the long side and start to roll toward the other end, keeping it as tight as possible without squeezing out all the filling. Once rolled, slice into 12 even sized buns.
Place on a lightly greased and parchment lined 9x13 inch baking sheet or pan and let rest and rest for another20 minutes or so. OR if you want to wait to bake them off, cover them with plastic and set into the fridge for up to 24 hours. When you are ready to bake, remove from fridge and let the buns set on counter to come to room temperature before baking.
Preheat oven to 350.
Place rolls into oven. Bake for 30-35 minutes or until all the buns have gotten a nice golden brown on top, and if you want to take the internal temp, that the temp has reached 190.
Once the buns are done baking, mix together the zest and juice of the lemon and powdered sugar. If the glaze seems to thick, add more juice or water, to think, add more sugar. Pour glaze all over warm (but not hot) buns.
And now all you need to do is serve up those buns right away, nice and warned.
Any left overs should be stored in the fridge for 3-4 days but should definitely be warmed up in the microwave for a minute or two before serving. They also freeze well too.