We both are a huge fruit loves so making this amazing peaches and honey brioche was like going to heaven for a minute. Literally. Even though we didn’t have any fresh peach to use and had to use canned ones it was really really good.
They’re perfect to eat on the summer, easy to bring anywhere and great to eat on your tea party. It will always come out perfect, just follow this easy recipe with everything detailed! Make sure to read everything for the best tips.
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Each bite you get to taste the amazing cheesecake filling with the refreshing peach pieces. You can literally use this recipe for any fruit you have or want to use, mango, strawberry, blueberries..even with apples. It comes out perfect and super fluffy.
It comes out as a perfect breakfast or snack to take anywhere you go, quick to eat and fast to reheat. I love to keep them in the fridge and then do a quick reheat on the air fryer for extra crispness on the outside, im literally craving this so much right now.
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Ingredients
YOU NEED
- Bread flour
- All purpose flour
- Water
- Granulated sugar
- Sorbitol optional
- eggs
- fresh yeast
- butter
Ingredients
YOU NEED
- Egg
- Honey
- Mascarpone cheese
- Condensed milk
- Caned or fresh peaches.
Canned or fresh peaches
For this recipe you can use canned peaches or just the fresh ones, it all depends on your preferences, prices and season. Right now we are not on peches season so you can’t really find them anywhere but if you do they are not as good and super expensive.
When it’s season of peaches i would highly recommend you to use them because they are so much better, fresh and delicious.
You can also try to make this recipe with other fruits such as strawberries, apples, pear, cherries, raspberries, and much more. Whatever fruit comes to your mind im sure it will be perfect. Well don’t try with watermelon pls im sure it would not be really good because it would be way to watery. Other than that..
Baking
This is kinda tricky because you want to make sure your peches and honey brioche is super soft but also you don’t want it to be raw. Since there’s fruit in the middle it will feel wet, that’s why I recommend you to cook it a bit more than what you would usually do. Don’t burn it, but if it’s too wet you will feel it kinda doughy, not raw tho.
We cooked this for abut 25-30 minutes at 200 C or 392 F, also keep an eye on it becase the time really depends on you oven! Always keep an eye on it:’)
Shape
The shape for this peaches and honey brioche is not difficult at all, is super simple you just want to make sure you rolled out the dough using a rolling pan and then add the filling and cut on stripes all in one side. You can just look at the pictures and it will be easier to understand because im not the best explaining stuff.
Then you want to roll it into a roll? Lol. Pinch on the edges so it will stick and you are really done! Super easy, told you.
Process
yeast
We are using fresh yeast on this recipe but if you can’t find it or just feel more comfortable using active dry yeast, you can also do that.
3 grams of fresh yeast are the same as 1 gram of dry active yeast. So this would mean that we need 5 grams of dry yeast for this recipe. But you need to change the recipe process a little bit when using this type of yeast we can’t use cold water, we need a warmer water to activate the yeast. So we are gonna make a sponge, here is how we are gonna be making this recipe when using dry yeast.
You wanna mix the dry yeast and lukewarm water with 1 tablespoon of sugar, cover with a damp towel and allow it to rest for about 8-10 minutes, if you have a warm place you can go it’s gonna be a faster process just so you know. Now you can do the rest of the recipe as normal.
RECIPE in cups and grams
INGREDIENTS:
Dough
- 300 grams bread flour (2.4 cups)
- 140 grams all purpose flour (1.12 cups)
- 150 ml water (5.07 floz)
- 70 grams sugar (0.35 cups)
- 30 grams sorbitol- not necessary
- 2 eggs
- 15 grams fresh yeast (1 tablespoon)
- 40 grams soft butter (3 tablespoons)
Filling
- 50 grams mascarpone cheese (0.25 cups)
- 1 tablespoon condensed milk
- 2 peaches, fresh or canned depending on season
Eggwash
- 1 egg
Extra
- 5 tablespoons of honey
INSTRUCTIONS:
1)First step, ingredients
Let’s make this super delicious peaches and honey brioche! First of all you wanna mix all the dough ingredients but the butter. Make sure to knead everything in your Stand mixer, or by hand but this dough will feel super sticky. Please don’t add any extra flour, only if you feel like you can’t handle it add one extra tablespoon. Knead it for about 5 minutes.
2)Second step, butter and kneading
We are using soft butter for this so it will be easier to incorporate to the dough. Now you can add the butter and keep kneading for about 10-15 minutes. You will feel how this dough is super stretchy but still sticky. You can see how it’s all stuck in my hand even though i have oil there lol.
3)Third step, first resting
This is the first resting we are Gonna do, in a slightly oiled bowl pour the dough and cover with a plastic wrap or damp paper. After 1h and 30 minutes in a warm place you will feel how the dough has doubled in size. Clean your working surface and add some flour so we can actually work with it.
4)Forth step, cut
Cut this dough into 5 sections, yes 5. I know you can only see 4 in this picture but we got five. Roll out the dough in a floured surface.
5)Fifth step, shape
add the filling to one side of it, that would be mascarpone cheese, then on top condensed milk and peaches. If you use natural fresh peaches, mix it with brown sugar to taste and then add it on top of the mascarpone.
Now you need to cut stripes like you can see on the picture. On about the middle of the piece you just rolled out start cutting. Then pinch the edges and roll into like a roll shape? Making sure the filling stays inside so keep that in mind when folding it.
6)Sixth step, second proof
You should put them on distance in a baking pan and allow them to proof for about 40 minutes, it really depends on the temperature you leave them proofing. Always make sure it feels warm so it grows faster. Then, go ahead and cover using plastic wrap or damp paper, whatever works better for you, use it.
We didn’t have a lot of time to proof ours so it didn’t grow as much! So allow yours to proof completely.
7)Seventh step, baking
You can Beat one egg and paint the peaches and honey brioche with it. Then go ahead and bake at 200 C or 392 F for25-30 minutes always keep an eye on your oven, i just like this to be more cooked than normal because it has fruit inside and we dont want it to feel doughy. Baked to perfection until golden brown:’)
After baking we covered the whole thing with honey, you could also add some powdered sugar and it would be super delicious.
Peach brioche with honey
Materials
Dough
- 300 grams bread flour
- 140 grams alL purpose flour
- 150 ml water
- 70 grams sugar
- 30 grams sorbitol- not necessary
- 2 eggs
- 15 grams fresh yeast
- 40 grams soft butter
Filling
- 50 grams mascarpone cheese
- 1 tablespoon condensed milk
- 2 peaches fresh or canned depending on season
eggwash
- 1 egg
extra
- 5 Tablespoons honey
Instructions
1)First step, ingredients
- Let’s make this super delicious peaches and honey brioche! First of all you wanna mix all the dough ingredients but the butter. Make sure to knead everything in your Stand mixer, or by hand but this dough will feel super sticky. Please don’t add any extra flour, only if you feel like you can’t handle it add one extra tablespoon. Knead it for about 5 minutes.
2)Second step, butter and kneading
- We are using soft butter for this so it will be easier to incorporate to the dough. Now you can add the butter and keep kneading for about 10-15 minutes. You will feel how this dough is super stretchy but still sticky. You can see how it’s all stuck in my hand even though i have oil there lol.
3)Third step, first resting
- This is the first resting we are Gonna do, in a slightly oiled bowl pour the dough and cover with a plastic wrap or damp paper. After 1h and 30 minutes in a warm place you will feel how the dough has doubled in size. Clean your working surface and add some flour so we can actually work with it.
4)Forth step and 5th, cut
- Cut this dough into 5 sections, yes 5. I know you can only see 4 in this picture but we got five. Roll out the dough in a floured surface, add the filling to one side of it, that would be mascarpone cheese, then on top condensed milk and peaches. If you use natural fresh peaches, mix it with brown sugar to taste.
- Now you need to cut stripes like you can see on the picture. On about the middle of the piece you just rolled out start cutting. Then pinch the edges and roll into like a roll shape? Making sure the filling stays inside so keep that in mind when folding it.
6)Sixth step, second proof
- You should put them on distance in a baking pan and allow them to proof for about 40 minutes, it really depends on the temperature you leave them proofing. Always make sure it feels warm so it grows faster. Then, go ahead and cover using plastic wrap or damp paper, whatever works better for you, use it.
7)Seventh step, baking
- You can Beat one egg and paint the peaches and honey brioche with it. Then go ahead and bake at 200 C or 392 F for25-30 minutes always keep an eye on your oven, i just like this to be more cooked than normal because it has fruit inside and we dont want it to feel doughy. Baked to perfection until golden brown:’)
- then we covered the whole thing with honey, you can also add some powdered sugar on top and it would be amazing
Nutrition
Archersfood
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