Peach-Brioche
A delightful dish combining brioche with juicy peaches, perfect for brunches or dessert.
Ingredients
Dough Ingredients
- ½ tsp sugar
- ½ tsp active dry yeast
- ⅓ cup warm water
- 1 cup all-purpose flour
- ⅔ cup bread flour
- 1 large egg
- 3 tbsp sugar
- 1½ tbsp soft butter
- 2½ tbsp brown sugar
- 2 tsp sugar
- 2 tbsp soft butter
- ⅓ cup flour
- ½ zest lemon
Custard Ingredients
- 2 cups milk
- 2 large eggs
- 2 tbsp cornstarch
- Peel from 1 lemon
- 6 tbsp sugar
Topping Ingredients
- 2 peaches, thinly sliced
- 3 tbsp brown sugar
- 1 large egg (for egg wash)
Instructions
Prepare the Crumble
- Rub together the sugars, all-purpose flour, 1½ tablespoons of soft butter, and lemon zest until it resembles sandy granules. Chill in the refrigerator.
Activate the Yeast
- Mix warm water with ½ teaspoon of sugar. Sprinkle the active dry yeast over this mixture and let sit for about 15 minutes until frothy.
Make the Dough
- In a large mixing bowl, combine all-purpose flour, bread flour, remaining 3 tablespoons of sugar, 1 egg, 1½ tablespoons of butter, and the foamy yeast mixture. Knead for 15 minutes until smooth and elastic. Cover and let proof for approximately 75 minutes.
Prepare the Custard
- Heat 2 cups of milk with lemon peel and 6 tablespoons of sugar until boiling. Whisk together 2 eggs and 2 tablespoons of cornstarch, temper them with hot milk, and return to heat until thickened. Strain and chill in the refrigerator.
Shape the Dough
- Punch down the risen dough and divide into 6 equal balls, flattening the centers. Proof again for 15 minutes.
Assemble the Peach-Brioche
- Preheat the oven to 320°F (160°C). Brush dough pieces with egg wash, fill with chilled custard, top with sliced peaches and the crumble, finishing with brown sugar.
Bake
- Bake for about 20 minutes until golden brown.
Serve
- Allow to cool slightly. Serve warm or chilled.
Notes
Tips for success: Ensure all ingredients are at room temperature, activate yeast properly, knead dough well, do not rush proofing, and monitor custard consistency.