Peach Brioche Rolls: Dark glaze, crunchy sugar coating, soft and fluffy interior bursting with peach.
I admit this is not your traditional recipe or method of brioche. The dough is usually given a second slow rise in the fridge, I’m too impatient and not made a slow rise bread to date so this recipe gives the brioche only one rise, shaped and then baked. What’s lacking in bread flavour is made up with sweet peach and cinnamon, not such a bad trade off.
Really these are basic lemon brioche rolls baked in a cupcake/muffin pan and are lifted up another level by being studded with soft and squidgy, some say ‘mushy’ i disagree, pockets of cinnamony peach.
They are not too sweet either so go well with a sweet tea or coffee.
I adapted this recipe slightly from Home Cooking Adventure.
I looked online and found a website to convert the cup measurement of flour from 3 cups to 381 grams then put flour, yeast, powdered jaggery (it’s not really powdery more the consistency of dark brown sugar), white sugar and lemon zest in my stand mixer bowl. Using the dough hook set the speed to minimum until all ingredients are thoroughly mixed or mixed with your hand / spoon/ knife.
Note: You can make brioche entirely by hand, i recommend using a wooden spoon or spatula to help you though as it gets sticky and you tend to want to add more flour you could avoid using those utensils just ensure you grease your hands with oil/butter.
1 egg and 1 egg white for the dough the spare egg yolk will be used later to glaze the brioche, i covered the egg yolk bowl to ensure it didn’t dry out.
In a saucepan warm milk and butter until the butter has melted and the milk is warm to touch.
Whilst the stand mixer is running anyway between minimum and 1 if you are using a kenwood model, in a steady stream pour in the buttery milk.
Then the egg plus white, It looked too wet at this point so i added 5 more tablespoons of flour (recipe below adjusted accordingly so you will get a better result from the get go, in shaa Allah.
Let the stand mixer or your arm power mix until the dough comes away from the side of the bowl, it will still be slightly sticky trust me that’s fine.
I used a floured hand to smoosh it into a ball like shape, cover and let rise for…
and then turn on your oven to 180C and prep the filling
Peel peaches, remove the stones and chop into pieces about 1/2cm thick and combine with flour (this will prevent the fruit from sinking, important!) sugar (i reduced from 3 to 1 1/2 tablespoons) and cinnamon.
Remove risen dough from bowl, punch down and then divide into 12 equal portions, mine were about 68 grams each.
Flatten each dough ball and add a tablespoon of filling.
Fold edges of dough over the filling into the centre. Flip the brioche over and if it’s not a perfect circle
hold your hand like a claw over the dough ball and gently (we don’t want the filling to burst out, at least not yet) roll until it’s ball.
Place each brioche into a cupcake/muffin tin, glaze tops with egg yolk and add coarse pearl sugar.
Bake in an oven for….
or 25! until the brioche has a dark golden crust and
the fruit has risen and burst out. If like me, you weren’t that impressed with the initial fruit bursting through the crust, never fear! once the brioche cools the peach pieces shrink and fall back a bit.
Peach Brioche Rolls
Makes: 12 Cooking Time: 20-25 minutes
Total Time: 2 1/2 to 3 hours
2 medium peaches, peeled and cut into 1/2 cm pieces1 1/2 tablespoons powdered jaggery (or brown sugar)2 tablespoons white bread flour
( stand mixer)
- In bowl of your stand mixer with dough hook attached add flour, yeast sugar and lemon zest. On low speed mix until evenly mixed.
- Separate 1 egg and add another egg to the egg white bowl. In saucepan over low heat warm milk and butter until butter has melted and the mixture is warm to touch, any hotter and it will kill the yeast!
- While the stand mixer is between minimum and 1 (kenwood model) Pour milk/butter mixture in a steady stream then add egg and egg white. Let it mix until the dough comes away from the sides of the bowl. Cover & let rise for 1 hour.
- Pre-heat oven to 180C. Grease cupcake / muffin pans. In a medium bowl combine filling ingredients.
- Grease hands and work surface with butter, tip dough out and punch down / flatten / knead for 30 seconds. Divide into 12 equal portions.
- For each dough ball: flatten into a rough circle, add a tablespoon of filling, fold edges of dough over filling and into the centre. Flip over and gently with your hand claw shaped over, roll into shape. Place rolls into cupcake/muffin pan, glaze with egg yolk and top with coarse pearl sugar. Bake for 20-25 minutes.
- Let the brioche cool for 5-10 minutes then transfer to a wire rack or serve straight away for breakfast, dessert or a snack.