Description
Enjoy a soft and buttery Peach Brioche filled with fresh peaches and a hint of cinnamon, perfect for breakfast, brunch, or a sweet afternoon treat!
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
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center.
- Pour the frothy yeast mixture into the well along with the eggs and vanilla extract. Mix until the dough starts to come together.
- Gradually add the softened butter, mixing well after each addition. The dough will be sticky and soft.
- Knead the dough on a floured surface for about 10-15 minutes, or in a stand mixer on medium speed for about 8-10 minutes until smooth and elastic.
- Form the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm place for 1-2 hours, or until doubled in size.
- While the dough rises, peel and dice the peaches. Optionally, toss with sugar and cinnamon.
- Once the dough has risen, punch it down and turn it out onto a floured surface. Divide into two equal portions.
- Roll out one portion into a rectangle, about 1/2 inch thick. Spread half of the diced peaches over the dough, leaving a border.
- Roll the dough tightly from one long side into a log and pinch the seams to seal. Repeat with the second portion and remaining peaches.
- Shape the logs into a braid or place them in a greased loaf pan. If braiding, divide each log into three parts, roll into ropes, and braid.
- Place the shaped dough into a greased loaf pan or on a parchment-lined baking sheet. Cover and let rise for 30-45 minutes, or until puffy.
- Preheat the oven to 350°F (175°C).
- Brush the top of the risen dough with the beaten egg.
- Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped. Cover with foil if browning too quickly.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice the cooled brioche and dust with powdered sugar if desired.
- Serve warm or at room temperature, perfect for breakfast, brunch, or a sweet snack.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- You can adjust the sweetness of the peach filling by adding more or less sugar.
- This brioche can be stored in an airtight container for a few days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes