peach-brioche (Print Version)
# Ingredients:
→ Brioche Dough
01 -
½ tsp sugar
02 -
½ tsp active dry yeast
03 -
⅓ cup warm water (80g)
04 -
1 cup all-purpose flour (140g)
05 -
⅔ cup bread flour (80g)
06 -
1 egg
07 -
3 tbsp sugar (40g)
08 -
1½ tbsp soft butter (20g)
→ Crumble Topping
09 -
2½ tbsp brown sugar (35g)
10 -
2 tsp sugar (10g)
11 -
2 tbsp soft butter (30g)
12 -
⅓ cup flour (40g)
13 -
Zest of ½ lemon
→ Custard Filling
14 -
2 cups milk (500g)
15 -
2 eggs
16 -
2 tbsp cornstarch (20g)
17 -
Peel from 1 lemon
18 -
6 tbsp sugar (80g)
→ More
19 -
2 peaches, thinly sliced
20 -
3 tbsp brown sugar
21 -
1 egg (for egg wash)
# Instructions:
01 -
Rub together sugars, flour, butter, and lemon zest until the mixture is sandy. Chill until needed.
02 -
In a bowl, mix warm water, sugar, and yeast. Let sit until foamy, about 15 minutes.
03 -
Combine flours, sugar, egg, butter, and the activated yeast mixture. Knead for 15 minutes until smooth. Cover and proof for 75 minutes.
04 -
Heat milk with lemon peel and sugar in a saucepan until just boiling. In a separate bowl, whisk eggs and cornstarch. Gradually temper with hot milk. Return mixture to the pan and cook until thickened, stirring constantly. Strain and chill.
05 -
Divide the dough into 6 equal portions. Roll each into a ball, then flatten the centers to form wells. Proof for another 15 minutes.
06 -
Brush the dough with egg wash. Fill each center with custard, arrange peach slices on top, sprinkle with crumble, and finish with brown sugar.
07 -
Preheat oven to 320°F (160°C). Bake the brioche for approximately 20 minutes, or until golden brown.
08 -
Serve warm with coffee or chilled as a sweet treat.
# Notes:
01 -
Ensure the custard is completely chilled before filling the brioche to maintain texture.