Peach Brioche: A Deliciously Sweet Recipe for Summer Mornings

Peach brioche is a delightful treat that perfectly marries the sweetness of ripe peaches with the rich, buttery texture of traditional brioche. As I embarked on my culinary journey, I discovered that this recipe not only showcases the beauty of seasonal fruits but also pays homage to the French baking tradition. The origins of brioche date back to the 15th century, and it has since evolved into a beloved staple in many households around the world.

What I adore about peach brioche is its incredible versatility; it can be enjoyed as a breakfast delight, a luxurious dessert, or even a charming addition to a brunch spread. The combination of fluffy, pillowy bread and juicy, fragrant peaches creates a symphony of flavors and textures that is simply irresistible. Whether you’re a seasoned baker or a novice in the kitchen, this peach brioche recipe is not only easy to follow but also guarantees a show-stopping result that will impress your family and friends. Join me as we dive into the world of peach brioche and discover why this dish has captured the hearts of so many!

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1/2 cup whole milk, warmed to about 110°F (43°C)
• 4 large eggs, at room temperature
• 1 cup unsalted butter, softened and cut into pieces
• 2 cups fresh peaches, peeled and diced
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 egg, beaten (for egg wash)
• Powdered sugar (for dusting, optional)

Preparing the Dough

Let’s get started on making this delicious peach brioche! The first step is to prepare the dough, which is the heart of our brioche.

1. In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is activated and ready to work its magic!
2. In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center of the dry ingredients.
3. Once the yeast mixture is frothy, pour it into the well you created in the flour mixture. Add the eggs and vanilla extract to the bowl.
4. Using a wooden spoon or a spatula, mix the ingredients together until they start to form a shaggy dough. It might look a bit messy, but that’s okay!
5. Now, it’s time to incorporate the butter. Add the softened butter pieces to the dough, one piece at a time, mixing well after each addition. This will take some elbow grease, but it’s worth it for that rich brioche texture!
6. Once all the butter is incorporated, knead the dough on a lightly floured surface for about 10 minutes. You want the dough to be smooth and elastic. If it’s too sticky, sprinkle a little more flour as needed.
7. Form the dough into a ball and place it in a greased bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap.
8. Let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size. I usually place it in a slightly warm oven (turned off) or near a sunny window.

Preparing the Peaches

While the dough is rising, let’s prepare the peaches. This step is crucial as it adds a burst of flavor to our brioche.

1. Start by peeling the peaches. A simple way to do this is to blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins will slip right off!
2. Once peeled, dice the peaches into small pieces, about 1/2 inch in size. This will help them distribute evenly throughout the brioche.
3. In a medium bowl, combine the diced peaches with ground cinnamon. Toss them gently to coat. This will enhance the flavor of the peaches and add a lovely aroma to the brioche.

Shaping the Brioche

Now that our dough has risen and our peaches are ready, it’s time to shape the brioche.

1. Once the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface.
2. Divide the dough into two equal portions. This recipe will make two loaves of peach brioche.
3. Take one portion of the dough and roll it out into a rectangle, about 1/2 inch thick. Make sure to keep the edges even.
4. Spread half of the peach mixture evenly over the dough, leaving a small border around the edges.
5. Starting from one long edge, roll the dough tightly into a log. Pinch the seams to seal it well.
6. Now, twist the log gently to create a spiral effect. This will give your brioche a beautiful look once baked!
7. Place the twisted log into a gre

Conclusion:

In summary, this peach brioche recipe is an absolute must-try for anyone looking to elevate their baking game. The combination of soft, buttery brioche and sweet, juicy peaches creates a delightful treat that is perfect for breakfast, brunch, or even dessert. The versatility of this recipe allows you to experiment with different fruits, such as plums or apricots, or even add a sprinkle of cinnamon for an extra layer of flavor. I encourage you to give this peach brioche a go and experience the joy of baking something truly special. Whether you enjoy it fresh out of the oven or toasted with a bit of butter, I promise it will become a favorite in your household. Don’t forget to share your experience with me! I’d love to hear how your peach brioche turned out and any unique twists you added. Happy baking!

Print