Peach-Brioche
A delightful treat that combines the rich flavor of brioche with the sweet essence of fresh peaches, perfect for family gatherings or quiet afternoons.
Ingredients
For the Dough
- 0.5 tsp sugar Boosts yeast for a lovely rise.
- 0.5 tsp active dry yeast Essential for light and fluffy texture.
- 1 cup all-purpose flour (140g)
- 0.67 cup bread flour (80g) Adds strength and chewiness.
- 1 large egg Acts as a binding agent.
- 3 tbsp sugar (40g) Sweetens the dough.
- 1.5 tbsp soft butter (20g) Contributes to the dough's richness.
For the Custard
- 2.5 tbsp brown sugar (35g) Adds deep sweetness.
- 2 tsp sugar (10g) Additional sweetness for the custard.
- 2 tbsp soft butter (30g) For the custard mixture.
- 0.33 cup flour (40g) Thickens the custard.
- 0.5 large lemon (zest) Provides brightness.
- 2 cups milk (500g)
- 2 large eggs Essential for thickening.
- 2 tbsp cornstarch (20g) Stabilizes and thickens the custard.
- 0.5 large lemon (peel) Infuses flavor.
- 6 tbsp sugar (80g) Sweetens the custard for balance.
For the Topping
- 2 medium peaches, thinly sliced The star ingredient.
- 3 tbsp brown sugar For a crispy topping.
- 1 large egg For egg wash.
Instructions
Prepare the Crumble
- In a mixing bowl, rub together the sugars, all-purpose flour, 1½ tbsp of soft butter, and the lemon zest until the mixture has a sandy texture. Chill in the refrigerator until needed.
Activate the Yeast
- In a separate bowl, mix the warm water and ½ tsp sugar. Sprinkle the yeast over the surface and allow it to sit until foamy, about 15 minutes.
Make the Dough
- In a large mixing bowl, combine the all-purpose flour, bread flour, 3 tbsp sugar, egg, 1½ tbsp soft butter, and the activated yeast mixture.
- Knead the mixture for 15 minutes until smooth and elastic. Cover the bowl with a damp cloth and allow the dough to proof in a warm place for about 75 minutes.
Prepare the Custard
- Heat the milk, lemon peel, and 6 tbsp sugar in a saucepan on medium heat until it just starts to boil.
- In a separate bowl, whisk together the eggs and cornstarch. Gradually pour in the hot milk mixture, whisking constantly. Return to the saucepan and cook over medium heat until thickened.
- Strain the custard, chill in the refrigerator.
Shape the Dough
- Once the dough has risen, punch it down and divide into 6 equal portions. Roll each into a ball and flatten the centers to form a well.
- Allow them to proof for another 15 minutes on a lined baking sheet.
Assemble the Peach-Brioche
- Preheat your oven to 320°F (160°C). Brush the tops of the dough balls with the egg wash.
- Fill each well with chilled custard, top with peach slices, and sprinkle with the crumble and brown sugar.
Bake
- Bake for approximately 20 minutes or until golden brown.
Serve
- Allow to cool slightly before serving warm, or chill for an afternoon treat.
Notes
For best results, plan to make the dough a few hours or even the night before. Use ripe peaches for best flavor. Don't rush the custard-making process.