Lazy Sonker Recipes

SWEET POTATO SONKER WITH MILK DIP

Steps:

• Whisk the flour, sugar, and salt together in a large mixing bowl. Using a pastry blender or fork and knife, cut in the butter. Make sure pea-sized butter chunks remain to help keep the crust flaky.
• Lightly beat the egg in a medium-sized bowl. Whisk in the ice-cold water and the vinegar.
• Pour the liquid mixture into the flour-butter mixture, and combine using a wooden spoon. Mix until the dough comes together in a shaggy mass. Be careful not to overmix. Use floured hands to divide the dough in half and then form into 2 balls. Wrap each ball tightly in plastic wrap. Let them chill in the refrigerator for at least 1 hour before rolling out and beginning the sonker recipe.
• Butter and lightly flour a 13x9-inch baking dish (see Note).
• On a floured surface, roll out one chilled dough ball into a large rectangle that will fit into the baking dish. Transfer the rolled-out dough to the prepared baking dish, and press it down gently to line the dish and form the bottom crust. Place the dish in the refrigerator to chill.
• Put the whole peeled sweet potatoes in a large pot, add cold water to cover, and add the salt. Place the pot over medium heat, cover, and bring to a boil. Then reduce the heat to a simmer and cook until the potatoes are fork-tender, about 25 minutes.
• Use a large slotted spoon to transfer the cooked potatoes to a cutting board to cool. Measure out and reserve 1 1/2 cups of the cooking liquid to use later. Slice the cooled sweet potatoes into rounds, making them as thin as possible without breaking them.
• Preheat the oven to 375°F.
• Remove the dough-lined pan from the refrigerator and layer the sliced sweet potatoes on top of the crust. In a medium bowl, combine 1 cup of the sugar, the sorghum, the 1/3 cup flour, the butter, and the 1½ cups reserved cooking liquid. Mix well and pour over the sweet potatoes.
• Roll out the remaining dough ball into a rectangle a little smaller than the first. Cut it into strips that are about 1/2 inch wide, and form a lattice crust on top of the sweet potatoes.
• Bake for about 40 minutes, until the crust is golden brown (the sonker will not be fully baked at this point).
• While the sonker is baking, prepare the milk dip: Whisk 1/2 cup of the milk with the cornstarch in a medium saucepan, making sure all the cornstarch is dissolved. Add the remaining 2 1/2 cups milk and the remaining 1/2 cup sugar. Set the pan over medium-high heat and let it come to a boil. Let boil for 1 minute to thicken. Then remove from the heat and stir in the vanilla.
• When the sonker has cooked for 40 minutes, pour 2 cups of the prepared milk dip over the entire surface. Return the sonker to the oven and bake for 15 minutes more or until it is caramelized around the edges and brown on top. Remove the dish from the oven and let it cool for at least 20 minutes before serving; the milk will continue to be absorbed and thicken.
• Serve the sonker just warm, with the remaining milk dip on the side for drizzling.

LAZY PEACH SONKER (WITH GLUTEN-FREE OPTION)

Steps:

• Mix together the water, brown sugar, spices, and salt and pour into the inner liner of your Instant Pot.
• Turn to saute and bring to a boil, stirring occasionally.
• Press cancel. If using fresh peaches, let the syrup cool for 20 minutes. If using frozen peaches, add them to the pot, lock the lid in place, making sure it is set to sealing. Set manual pressure for 3 minutes.
• Once the 3 minutes is up, carefully do a quick pressure release then remove the lid.
• Press cancel and then saute. Allow syrup to boil for 3-5 minutes to slightly reduce and thicken the syrup.
• Add pecans if using and pour into a 1 1/2 to 2 quart oval baker.
• Set a rack in the center of your oven and preheat to 350F.
• In a medium bowl, whisk together the all purpose flour or gluten-free flour blend, the baking powder, and salt.
• Place milk and butter in a microwave-safe bowl and microwave on high power until butter has mostly melted and milk is hot. Stir until butter is completely melted.
• Pour the milk mixture into the dry ingredients and stir just until you have a thick batter.
• Spoon evenly on top of the hot fruit mixture.
• Sprinkle the batter with the granulated sugar. (See Notes)
• Place the baking dish on a tray to catch any drips and put in the oven. Bake until the topping is deep golden brown and the juices are bubbling all over, about 30-35 minutes.
• Allow sonker to cool for 40 minutes or so and serve warm with ice cream, milk dip, sweetened or unsweetened cream, yogurt, or eat it plain.
• Store leftovers in the refrigerator for up to 5 days and reheat to serve.

LAZY SONKER

Steps:

• Heat oven to 350 degrees. Put 5 tablespoons butter in a 9-by-12-inch baking pan, and place in oven; remove when melted.
• In a large saucepan, combine fruit, vanilla, 1/4 cup sugar, 1 tablespoon butter and 1 cup water. Place over low heat and simmer until fruit is slightly tender, about 5 minutes. Remove from heat. Drain fruit, reserving liquid and fruit separately; there should be about 1 cup liquid.
• In a small saucepan, combine remaining 2 tablespoons butter, 2 tablespoons of the sugar and 2 tablespoons of the flour. Place over medium heat and stir until butter melts and mixture is well blended and thickened, about 2 minutes. Add 1/2 cup of the liquid from the fruit, and whisk until smooth. Add another 1/2 cup liquid and whisk again. Add mixture to fruit, combining well.
• In a medium bowl, combine milk, remaining 1 cup flour, the salt and remaining 3/4 cup sugar. Whisk to consistency of pancake batter.
• Pour fruit mixture into the pan with the melted butter. Carefully pour batter over fruit, taking care to spread it so it touches the edge of the pan. There will be some bare spots. Bake until crust is golden, about 35 minutes.

PUMPKIN BRIOCHE

Steps:

• Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
• Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
• Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.