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Peach Brioche

Close-up of two peach brioche pastries topped with fresh peach slices, crumble, and a drizzle of icing on a wooden tray.

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Peach Brioche is a heavenly, buttery pastry filled with creamy lemon custard, fresh peach slices, and topped with a golden, crumbly streusel. Perfect for brunch, dessert, or a sweet summer treat.

Ingredients

Scale
  • ½ tsp sugar
  • ½ tsp active dry yeast
  • ⅓ cup warm water
  • 1 cup all-purpose flour
  • ⅔ cup bread flour
  • 1 egg
  • 3 tbsp sugar
  • 1½ tbsp soft butter
  • 2½ tbsp brown sugar (for crumble)
  • 2 tsp sugar (for crumble)
  • 2 tbsp soft butter (for crumble)
  • ⅓ cup flour (for crumble)
  • Zest of ½ lemon (for crumble)
  • 2 cups whole milk
  • 2 eggs (for custard)
  • 2 tbsp cornstarch
  • Peel from 1 lemon
  • 6 tbsp sugar (for custard)
  • 2 fresh peaches, thinly sliced
  • 3 tbsp brown sugar (for topping)
  • 1 egg (for egg wash)

Instructions

  1. Mix sugars, flour, butter, and lemon zest for the crumble until sandy and chill.
  2. Combine warm water, sugar, and yeast. Let sit until foamy, about 15 minutes.
  3. In a large bowl, mix flours, sugar, egg, soft butter, and activated yeast. Knead for 15 minutes. Proof for 75 minutes.
  4. Heat milk with lemon peel and sugar until simmering. Whisk eggs and cornstarch separately, then temper and combine with hot milk. Cook until thickened. Strain and chill.
  5. Divide dough into 6 balls. Form wells in the center and proof 15 more minutes.
  6. Brush dough with egg wash. Fill with custard, peach slices, and crumble. Sprinkle brown sugar on top.
  7. Bake at 320°F (160°C) for 20 minutes until golden brown.
  8. Cool slightly before serving. Enjoy warm or chilled.

Notes

  • Use ripe but firm peaches to avoid sogginess.
  • Knead dough thoroughly for fluffy texture.
  • Chill custard fully before filling to keep structure.
  • Crumble must be cold before baking for crispiness.
  • Can substitute other fruits seasonally like apples or berries.

Nutrition