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Peach Brioche: A Deliciously Sweet Recipe for Summer Mornings

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Enjoy the soft and buttery Peach Brioche, infused with fresh peaches and a hint of cinnamon. This delightful bread is perfect for breakfast or as a sweet treat, featuring a beautiful spiral shape and rich texture that will impress everyone.

Ingredients

Scale
  • 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)

Instructions

  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.
  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.
  4. Using a wooden spoon or spatula, mix the ingredients until they start to form a shaggy dough.
  5. Add the softened butter pieces to the dough, one piece at a time, mixing well after each addition.
  6. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Add more flour if too sticky.
  7. Form the dough into a ball and place it in a greased bowl, turning to coat all sides. Cover with a clean kitchen towel or plastic wrap.
  8. Let the dough rise in a warm place for about 1-2 hours, or until doubled in size.
  9. Peel the peaches by blanching them in boiling water for about 30 seconds, then transferring to an ice bath.
  10. Dice the peeled peaches into small pieces, about 1/2 inch in size.
  11. In a medium bowl, combine the diced peaches with ground cinnamon and toss gently to coat.
  12. Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface.
  13. Divide the dough into two equal portions.
  14. Roll one portion of the dough into a rectangle, about 1/2 inch thick.
  15. Spread half of the peach mixture evenly over the dough, leaving a small border around the edges.
  16. Starting from one long edge, roll the dough tightly into a log and pinch the seams to seal.
  17. Twist the log gently to create a spiral effect.
  18. Place the twisted log into a greased loaf pan.

Notes

  • Ensure the milk is warm but not hot to avoid killing the yeast.
  • You can substitute other fruits for peaches, such as apricots or berries, for a different flavor.
  • For a sweeter brioche, consider adding a sprinkle of sugar on top before baking.

Find it online: https://anasrecipes.com/peach-brioche/