🍑 Brown Butter Peach Cobbler Cinnamon Rolls — Week 26 A migraine, a heatwave, and a mango marathon didn't stop Sandy Chong from baking, and by the end of the day she'd welcomed a brand-new member into the giant-roll club. Maureen Kilbride forgot her tangzhong Friday night and still hosted brunch Saturday morning. Robert Caldas let Henry fix his lumpy yudane in front of the whole room. 1,304 comments in the working thread alone, and a full week of real life, cancer recovery, fibromyalgia, a first Saturday bake from Honolulu, showing up anyway. Full recap is live: https://cerulean-grove-s8gt.here.now/ This week we featured: @Sandy Chong @Maureen Kilbride @Donna Angelo @Candi Brown-McGriff @Patt Stanaway @Susie Kendall @Robert Caldas @Cyrill London @Lizel Maleta @Barb Kratzmann @Briana Rodulfo @Sue Peterson @Deborah Karaban @Tammi Thurston @Ann Snow @Judy Lyle @Mary Nunaley @Ehsan Omara @Angela Sides-McKay @Linda Glantz @Pat Van Schalkwyk @Stacey Avraham @Colleen Vergara @Heather Lattanzio @Cheryl Odden @Michele Nilson @Mauvette Bailey @Jen Dolan @Lisa D @Shirley Suttle @Linda Gregory @Jana Hassett @Scott Fisher, Jr. @Tamsin Boshoff @JoAnn Amato @Jayla Weaver @Anne-Marie Bilella @Tina Shafer @Dianne Givens @Jewels Allison @Dusty Commons @Jesse and Veronika Olson @Jenny Rader-Bakos @Jill Hart @Cynthia Powell @Kim Cochran @Nicole Dawson @Stephanie Noble

This is it. Today we bake together. This thread right here is home base. Post your progress in the comments as you go, your mixing, your rolling, your cutting, the pretty ones and the ugly ones, all of it. Ask your questions here too. I’ll be in and out of this thread all day, coaching, cheering, and answering. You are not baking alone today. Here’s the recipe, yeasted and sourdough, whichever road you’re on: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls THE FLOW FOR TODAY Get your pieces ready. Cold dough. Cooled peach jam with no free liquid. Your cinnamon smear. Streusel out of the fridge and into the freezer 30 minutes before you need it. And a few raw peach pieces set aside for the garnish. Roll it out. Long side facing you, into a rectangle. Leave the bottom inch bare so you can seal the seam. Fill it. Dollop the smear and spread it gentle with your hand, not a tool. Then the peach jam, thin and even. Remember, drain the water, respect the water. Roll and cut. Snug, even log. Pinch the seam and set it seam side down. Trim the ends, then cut 12 rolls with unflavored dental floss. Pan and proof. Big rolls on the outside edges and corners, small ones in the middle. Proof until puffy and just touching. Streusel and bake. Cold streusel on top. If you’re running the heavy cream trick, pour the cream first, then the streusel. Bake at 350F until the middle of the dough reads 190 to 195F, and temp the dough, not a peach pocket. Foil tent if the tops race ahead. Finish. Cool a bit, drizzle the frosting instead of smearing it, and crown it with that raw peach, red side pointing up. Sourdough crowd, if your dough is still finishing its proof, take your time and jump in whenever you’re ready. No rush. We’ll be right here. Now let’s make a mess and make it beautiful. Post those first photos. Show me where you’re starting. I’m in the kitchen with you.

I’m still working on the full bake-along recap, that’s coming, but first I had to show you what I did with my leftover peaches. I couldn’t let them go to waste. So I made a peach cobbler. Not just any cobbler. This one’s got a drop butter biscuit topping, big craggy spoonfuls of buttery biscuit dropped right over the warm peaches. Before it goes in the oven, I brush the tops with cream and give them a good sprinkle of turbinado sugar. That’s what gives you those golden, crackly, sparkling tops with a little crunch in every bite. Soft, jammy peaches underneath, tender biscuit on top. It’s summer in a dish. And here’s the good part. The recipe is already up in the Recipe Pantry, where you can find all our recipes in one place, free and written out step by step: www.recipepantry.app Go pull it up and put those peaches to work while they’re still in season. Perfection is not required. Progress is. Henry ⭐🔥

I’m seeing a lot of you nervous about roasting the peaches this week. Let me take that worry right off the table. Here’s the truth. Roasting is just one road. It is not the point. The point is getting your fruit down to a thick, jammy filling with no loose liquid in it. However you get there is fine by me. So yes, to answer the question a bunch of you are asking. You can do the whole thing in a pan on the stovetop. Here’s how. Toss your fruit with the sugar and spices, and mix your cornstarch into the sugar first so it spreads even and doesn’t clump. Put it all in a pan over medium heat and cook it down, stirring. It’ll be loose and cloudy at first. As it heats up and comes to a gentle simmer, the cornstarch does its job and the whole thing turns glossy and thick. Keep going until there’s no free liquid pooling in the pan. Tilt it. If juice runs, it isn’t done yet. One note on the cornstarch. It needs the heat to thicken, so let it come to a simmer. But once it’s thick and glossy, pull it. Boiling it hard for a long time can actually thin it back out. Thick and glossy, then stop. It firms up even more as it cools. Now, whatever fruit you’re working with: 🍑 Fresh peaches. Cook them down and reduce the juice they let off until it’s thick. 🍑 Frozen peaches. Thaw and drain them well first, because they carry a lot of water. Then cook down like fresh, and give it a little extra time. 🍑 Canned peaches. Drain them hard and pat them dry. They’re already soft, so you’re mostly cooking off the extra moisture and setting the cornstarch. Shorter cook. 🍎 Apples. Firmer and less watery, and they hold their shape. Give them a few extra minutes to soften. A great one for the stovetop. 🍐 Pears. Same idea as apples, just softer, so keep an eye on them. 🫐 Berries. Real juicy. Use your full cornstarch and cook them down a bit longer to get there. And here’s the one rule that ties all of it together, no matter the fruit or the method. No free liquid. None. Drain the water, respect the water. That loose juice is the number one reason a filling leaks out the ends and a bottom goes soggy. Cook it down thick, let it cool all the way, and you’re set.

First time, I attempted to bake a cheesy sourdough bread inclusions. I open baked and love the S-Score. The cheese burnt very fast and I even lowered the temperature and covered it with foil, but only helped slightly. Next time, I need to bake it at a lower temperature. I baked 2 and met and made a wonderful friend at a Publix coffee bar this week. He saw my homemade hamburger buns which I gave my friend who works there. He requested me to bake him a cheese sourdough bread. I took his challenge and baked 2 today. I told him about our wonderful Academy and learnt only from the best to bake sourdough bread baker, Chef Henry @Henry Hunter He wanted the link immediately and joined. Please welcome @Dewayne Clark to our awesome community and family. Dewayne, please ask any questions you wish as this is how we expand our knowledge. Welcome and have tons of fun with us learning and baking together. 🍞