Description
Enjoy the soft, buttery goodness of homemade Peach Brioche, filled with fresh peaches and perfect for any occasion. With its golden crust and tender crumb, this delightful bread is sure to impress at breakfast, brunch, or dessert.
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 it becomes frothy.
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
- In another bowl, beat the eggs and add the frothy yeast mixture and vanilla extract. Mix until well incorporated.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Mix until a shaggy dough forms.
- Gradually add the softened butter pieces to the dough. Knead until the butter is fully incorporated and the dough is smooth and elastic, about 10-15 minutes.
- Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place until it doubles in size, about 1-2 hours.
- Peel and dice the fresh peaches. Optionally, toss with a tablespoon of sugar and a sprinkle of cinnamon.
- Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface.
- Divide the dough into two equal portions.
- Roll one portion into a rectangle, about 1/2 inch thick. Spread half of the diced peaches over the dough, leaving a small border.
- Roll the dough into a tight log and pinch the seams to seal. Repeat with the second portion and remaining peaches.
- Place each log into a greased loaf pan. Cover and let rise until doubled in size, about 30-45 minutes.
- Preheat your oven to 350°F (175°C).
- Brush the tops of the loaves with the beaten egg.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the brioche cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice into thick pieces. Dust with powdered sugar if desired.
- Serve as is or with coffee or tea for a delightful treat.
Notes
- For a sweeter filling, adjust the sugar added to the peaches.
- Ensure the butter is softened for easier incorporation into the dough.
- This brioche can be stored in an airtight container for a few days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes