1)First step, crumble

1. To make this delicious peach brioche we can start by making the crumble which is gonna take us only a couple minutes.
2. In a bowl combine granulated sugar, lemon zest, brown sugar, all purpose flour and soft butter. Use your fingers to mix everything breaking the butter into the mixture until it resembles wet sand. The butter should be evenly distributed throughout the mixture. Keep covered with plastic wrap in the fridge for later.

2)Second step, sponge

1. We start this recipe by making our yeast mixture for the brioche bread. In a bowl you wanna pour warm water, granulated sugar and active dry yeast. Mix until the yeast is disolved and cover it with plastic wrap, after 15 minutes you should have a foamy mix ready to use.

3)Third step, dough

1. While you wait for the yeast mixture to be ready, pour in a bowl all purpose flour, bread flour, salt, granulated sugar and mix with a whisk. Then add the wet ingredients: room temperature egg, soft butter and the yeast mixture once is ready.

4)Forth step, stand mixer

1. Knead the dough in your stand mixer on low medium speed using the dough hook attachment for about 15 minutes, you will see how the dough is now elastic and soft. Proof covered in plastic wrap for about 1h and 15 minutes, if you have a dough proofing machine set it at 30 C or 86 F.

5)Fifth step, milk

1. While the dough is proofing you can prepare your pastry cream and leave it in the fridge for later. In a pan, pour lemon peel, granulated sugar and milk. Stir with a spatula and bring to a boil.

6)Sixth step, cornstarch and egg mixture

1. Grab a heatproof bowl and crack two eggs, add the cornstarch and mix until you have the right consistency with no lumps.

7)Seventh step, custard

1. When the milk starts boiling pour a full ladle slowly into the egg mixing at the same time using a whisk, be really careful and try not to burn yourself. Then pour the egg mixture into the pan. Cook on low heat constantly stirring until it thickens up.
2. Strain and cover with plastic wrap.

8)Eight step, portion

1. Portion the dough into 6 equal parts (you can only see two because we did more recipes using this same dough!). Take one of the parts and shape it into a ball. Then, flatten the middle using your fingers. Leave the edges so you can add the custard in the middle. Continue this process with all the doughs.
2. Proof for 15 minutes, while the dough is proofing slice the peaches really thinly.

9)Ninth step, bake

1. Beat one egg and brush the brioche, in the middle add the custard and the peaches on top. Generously add crumble and brown sugar to cover the peach brioche. Bake at 160 C or 320 F fro approximately 20 minutes. Keep an eye on your oven to make sure they don’t over cook, or maybe they need more time. You will know its ready because it will start browning (not burning).