Peach Sticky Buns

Peach filling:

2 cups chopped fresh peaches

1/4 cup brown sugar

2 tablespoons cornstarch

2 tablespoons water

Dough:

6 1/2 tablespoons granulated sugar

1 teaspoon salt

5 1/2 tablespoons unsalted butter

1 large egg, slightly beaten

3 1/2 cups all-purpose flour

2 teaspoons instant yeast

1 1/8-1 1/4 cups whole milk or 1 1/8-1 1/4 cups buttermilk, at room temperature

Peach Caramel Sauce

Combine peaches and brown sugar in a saucepan.  Heat over medium low heat, stirring constantly, until the peaches are very soft.  Combine the cornstarch and water in a separate bowl; add to the peach mixture.  Stir until thick and remove from heat.

Cream together the sugar, salt, and butter on medium-high speed in an electric mixer with the paddle attachment.  Mix in the egg until smooth.   Add the flour, yeast, and milk.  Mix on low speed until the dough forms a ball.  Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture.

Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.  Allow to rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Oil the counter; transfer the dough to the counter.  Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin.  Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns.  Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump.

Spread the peach filling over the surface of the dough.  Roll the dough up into a cigar-shaped log, creating a peach filling spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

Coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the peach caramel sauce.  Lay the pieces of dough on top of the caramel sauce, spacing them about 1/2-inch apart.  Cover lightly with oiled plastic wrap.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. (You may also keep the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.)

Heat the oven to 350°F with the oven rack on the lower shelf.  Bake for 30 to 40 minutes, or until golden brown on top and fully baked on the underside.

Cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

Makes 8 to 12 large buns or 12 to 16 smaller buns.

From Peter Reinhart via Food.com, with changes