Components:
For the pasta:
3 1/4 cups (405 g) all-purpose flour
1 sachet (2 1/4 cuillères à café) energetic yeast milk
1/4 cup (50 g) crystallized sugar
1/2 cuillère with salt espresso
1/2 cup (120 ml) milk
1/4 cup (60 ml) water
1/4 cup (60 g) unsalted butter
1 giant œuf
To fill out:
1/4 cup (60 g) unsalted butter, ramolli
1/2 cup (100 g) cassonade
2 cuillères à café de cannelle moulue
1 1/2 cups (about 2-3) pêches fraîches, pelées et coupées en dés
For the glaze:
1 cup (120 g) powdered sugar
2-3 cuillères in milk soup
1/2 cuillère à café d’extrait of vanilla
Directions:
Put together the masa:
In a big bowl, mix 2 cups flour, yeast, sugar and salt.
In a small cazuela, warmth the milk, water and butter till heat (not sizzling) and the butter is melted.
Add the milk combination to the flour combination and combine till mixed.
Add the egg and beat till clean.
Step by step enhance the remainder of the flour till you receive a mushy pasta.
Depart the pasta on a mushy floor for five to 7 minutes in order that it’s mushy and elastic.
Place the dough in a greased bowl, cowl and let it rise in a heat place till doubled in quantity, for 1 hour.
Put together the garnish:
In a small bowl, mix brown sugar and cinnamon.
Roll out the paté into an oblong rectangle measuring 15 × 9 inches.
Unfold the softened butter over the dough.
Sprinkle the cinnamon-sugar combination evenly over the butter.
Unfold the diced peaches over the cinnamon sugar.
Rueda y corta:
Mounting phase:
Cowl the rolls with a material and allow them to rise once more in a heat place till nearly doubled, 30 to 45 minutes.
Cuidar los pequeños panecillos:
Preheat the cuatro to 375°F (190°C).
Prepare dinner the little ones dolores for 20 to 25 minutes or simply the place they have been sleeping.
Take away the glaseado:
In a small bowl, whisk collectively the powdered sugar, milk and vanilla extract till clean.
Pour the glaze over the sizzling buns.
Serve:
Get pleasure from heat peach cinnamon buns for higher taste.