Messed Up, Un set, Jammy Goodness
I bet you’re wondering what is underneath this pan…….
Remember that Ginger Peach Jam I made?
The first batch didn’t quite set properly so I poured it into the bottom of this pan…an entire 250 ml jar of it!
Then I made the pioneer woman’s sticky bun recipe and put them in the pan with the Jam and baked them covered in foil until they were perfect.
Then I ate one.
Okay, I’m lying……
I ate more than one!
Ginger Peach Sticky Buns Recipe adapted from the Pioneer Woman
- 2 cups whole milk
- 1/2 cup sugar
- 1/2 cup canola oil
- 1 package (2 1/4 teaspoons) active dry yeast
- 4 cups flour
- 1/2 cup flour
- 2 teaspoons salt
- Scant 1/2 teaspoon baking soda
- Heaping 1/2 teaspoon baking powder
- 3/4 cup melted butter
- 3/4 cup brown sugar
- 4 tablespoons ground cinnamon
Warm up the milk, sugar and oil.
Make sure the mixture is cooled to lukewarm and then add the yeast and 4 cups of flour. Mix it together until it’s a shaggy looking mass and cover to let rise for about an hour.
After 1 hour, add the remaining ingredients (flour, salt, baking powder and baking soda.
Knead it all together.
Preheat your oven to 375 degrees.
Butter a 9 inch round pan (this will make 2 pans) and pour Jelly into the pan.
Divide the dough into two pieces and roll out into a long rectangle.
Smear the melted butter over the dough and then sprinkle with cinnamon and sugar (remember to save 1/2 for the other bit of dough!)
Roll it up and pinch to seal the edge. Slice into rolls and put into pans leaving a little bit of space between each one.
Cover with the towel and let rise 20-30 minutes.
Cover with with foil and back for 25 minutes. Remove foil and bake an additional 5-10 minutes.
Once they’re golden brown, remove from the oven and invert the pan onto a plate.