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 bread. 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 soft, pillowy brioche, infused with the essence of fresh peaches, creates a symphony of flavors that dance on your palate.

People adore peach brioche for its incredible taste and versatility. Whether enjoyed as a breakfast indulgence, a charming brunch centerpiece, or a sweet afternoon snack, this dish never fails to impress. The combination of the tender bread and juicy peaches offers a delightful contrast in texture, making each bite a memorable experience. Join me as we explore the art of making peach brioche, a recipe that is sure to become a cherished favorite in your home!

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. **Activate the Yeast**: 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 your yeast is active and ready to go! 2. **Mix Dry Ingredients**: In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make sure everything is well combined. 3. **Combine Wet Ingredients**: In another bowl, beat the eggs and add the frothy yeast mixture and vanilla extract. Mix until everything is well incorporated. 4. **Form the Dough**: Create a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms. 5. **Incorporate Butter**: Gradually add the softened butter pieces to the dough. This part can get a bit messy, but trust me, it’s worth it! Knead the dough in the bowl or on a lightly floured surface until the butter is fully incorporated and the dough is smooth and elastic, about 10-15 minutes. 6. **First Rise**: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it doubles in size, about 1-2 hours.

Preparing the Peaches

7. **Prepare the Peaches**: While the dough is rising, peel and dice the fresh peaches. 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. **Punch Down the Dough**: Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface. 9. **Divide the Dough**: Divide the dough into two equal portions. This recipe will yield two loaves of peach brioche. 10. **Shape the Loaves**: Take one portion of the dough and roll it out 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. 11. **Roll the Dough**: Starting from one long edge, carefully roll the dough into a tight log. Pinch the seams to seal. Repeat this process with the second portion of dough and the remaining peaches. 12. **Second Rise**: Place each rolled log into a greased loaf pan. Cover with a kitchen towel and let them rise again in a warm place until they double in size, about 30-45 minutes.

Baking the Brioche

13. **Preheat the Oven**: While the dough is rising, preheat your oven to 350°F (175°C). 14. **Egg Wash**: Once the loaves have risen, gently brush the tops with the beaten egg. This will give your brioche a beautiful golden color when baked. 15. **Bake**: Place the loaf pans in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. 16. **Cool**: Remove the brioche from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Assembling and Serving

17. **Slice and Serve**: Once the brioche has cooled, slice it into thick pieces. You can serve it as is, or dust it with powdered sugar for a touch of sweetness. 18. **Enjoy**: This peach brioche is perfect for breakfast, brunch, or even as a delightful dessert. Pair it with a cup of coffee or tea, and enjoy the sweet, buttery goodness

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 a warm, cozy 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!

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