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Peach Brioche: A Deliciously Sweet Recipe for Summer Mornings

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Enjoy a soft and buttery Peach Brioche filled with fresh peaches and warm spices, perfect for breakfast or a sweet treat. This delightful bread boasts a rich flavor and tender 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
  • 1/4 teaspoon nutmeg (optional)
  • 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 along with the eggs and vanilla extract. Mix until the dough starts to come together.
  4. Add the softened butter, a few pieces at a time, mixing well after each addition. The dough will be sticky.
  5. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. If using a stand mixer, knead on medium speed for about 5-7 minutes.
  6. Form the dough into a ball and place it in a greased bowl, turning to coat all sides. Cover and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  7. While the dough is rising, peel and dice the fresh peaches into small pieces, about 1/2 inch in size.
  8. In a medium bowl, combine the diced peaches with ground cinnamon and nutmeg (if using). Toss gently to coat and set aside.
  9. Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface.
  10. Divide the dough into two equal portions. Roll each into a rectangle, about 12×8 inches.
  11. Evenly distribute half of the peach mixture over one rectangle, leaving a small border. Roll tightly from one long side to the other, pinching the seams to seal.
  12. Repeat with the second portion of dough and remaining peach mixture.
  13. Place each log into a greased loaf pan or cut into smaller pieces for individual rolls. If cutting, slice each log into 6-8 equal pieces and place cut-side up in a greased baking dish.
  14. Cover with a kitchen towel and let rise again for about 30-45 minutes, or until puffy.
  15. Preheat your oven to 350°F (175°C) while the dough is rising.
  16. Brush the tops with the beaten egg for a golden color.
  17. Bake for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.
  18. Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Ensure the milk is warm but not hot to avoid killing the yeast.
  • You can substitute other fruits for peaches if desired.
  • Brioche can be stored in an airtight container for a few days or frozen for longer storage.

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