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 tantalizes the taste buds but also carries a charming history rooted in French baking. Brioche, known for its soft and airy crumb, has been a beloved staple in French households for centuries, often enjoyed during special occasions and family gatherings. The addition of juicy peaches elevates this classic bread, making it a favorite among those who appreciate the balance of flavors and textures.

People love peach brioche for its versatility; it can be served as a decadent breakfast, a delightful afternoon snack, or even a stunning dessert. The combination of the fluffy brioche and the succulent peaches creates a mouthwatering experience that is both comforting and indulgent. Whether you’re sharing it with loved ones or savoring it on your own, peach brioche is sure to become a cherished recipe in your kitchen. Join me as we explore how to create this scrumptious dish that celebrates the beauty of seasonal fruit and the art of baking!

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

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 step is crucial as it activates the yeast, ensuring your brioche rises beautifully. 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. Using a wooden spoon or a dough hook attachment on your stand mixer, mix until the dough starts to come together. 4. Gradually add the softened butter, a few pieces at a time, mixing well after each addition. The dough will be sticky and soft, which is perfect for brioche. 5. Knead the dough on a floured surface for about 10-15 minutes, or if using a stand mixer, knead on medium speed for about 8-10 minutes. The dough should be smooth and elastic. If it’s too sticky, sprinkle a little more flour as needed. 6. Form the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Preparing the Peaches

7. While the dough is rising, prepare the peaches. Peel and dice the fresh peaches into small pieces. If you prefer a sweeter filling, you can toss the diced peaches with a tablespoon of sugar and a sprinkle of cinnamon. Set aside to let the flavors meld.

Shaping the Brioche

8. Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and divide it into two equal portions. 9. Roll out one portion of the dough into a rectangle, about 1/2 inch thick. Spread half of the diced peaches evenly over the dough, leaving a small border around the edges. 10. Starting from one long side, roll the dough tightly into a log. Pinch the seams to seal. Repeat this process with the second portion of dough and the remaining peaches. 11. Now, you can shape the logs into a braid or simply place them in a greased loaf pan. If you choose to braid, divide each log into three equal parts, roll them into ropes, and braid them together. Pinch the ends to seal. 12. Place the braided or shaped dough into a greased loaf pan or on a baking sheet lined with parchment paper. Cover with a kitchen towel and let it rise again for about 30-45 minutes, or until puffy.

Baking the Brioche

13. Preheat your oven to 350°F (175°C) while the dough is rising. This ensures that the oven is hot and ready for baking. 14. Once the dough has risen, gently brush the top with the beaten egg. This will give your brioche a beautiful golden color as it bakes. 15. Bake in the preheated oven for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can cover it loosely with aluminum foil. 16. Once baked, remove the brioche from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Serving the Peach Brioche

17. Once the brioche has cooled, you can slice it into thick pieces. If desired, dust the top with powdered sugar for an extra touch of sweetness. 18. Serve the peach brioche warm or at room temperature. It’s perfect for breakfast, brunch, or as a delightful afternoon snack. You can also pair

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 creative twists you added along the way. Happy baking!

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