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Peach Brioche

Freshly baked peach brioche pastries with icing drizzle cooling on a wire rack.
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Peach Brioche is a rich, buttery pastry filled with a creamy cheese layer and topped with juicy fresh peaches. Perfect for brunch or dessert, this homemade treat delivers soft, airy texture and sweet summer flavor in every bite.

  • Author: Emily
  • Prep Time: 3 hours (includes resting and shaping time)
  • Cook Time: 25–45 minutes
  • Total Time: 12–15 hours (including overnight chill)
  • Yield: 20 danishes 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: French-American
  • Diet: Vegetarian

Ingredients

Scale
  • 1/2 cup heavy cream
  • 1/4 cup warm water
  • 3 1/2 tsp (15g) active dry yeast
  • 4 cups (510g) all-purpose flour
  • 2 tsp fine sea salt
  • 1/3 cup (75g) sugar
  • 5 eggs, room temperature
  • 1 cup unsalted butter, softened
  • Fresh peaches, peeled and sliced
  • Cream Cheese Filling:
  • 4 oz cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Egg Wash:
  • 1 egg, lightly beaten
  • 1/4 cup heavy cream
  • Optional Glaze:
  • Powdered sugar and milk, mixed to drizzle consistency

Instructions

  1. In a stand mixer bowl, mix heavy cream and warm water. Whisk in yeast until dissolved. Add sugar and 1/2 cup flour to make a slurry. Do not stir further.
  2. Dump the remaining flour on top and sprinkle salt over. Let it sit for 30 minutes until cracks appear on the surface.
  3. Mix the slurry and flour with a dough hook. Add eggs and mix on low for 3–5 minutes until combined.
  4. Add softened butter in three stages, mixing until fully incorporated. Mix on medium-low for 20–25 minutes until smooth and stretchy.
  5. Transfer dough to a greased bowl, cover with plastic wrap, and let rise for 2 hours until doubled.
  6. Punch down the dough, fold edges inward, and flip seam-side down. Cover and refrigerate overnight (8–12 hours).
  7. Cut chilled dough into 1–2 oz portions. Roll into logs, twist into bun shapes, and place on parchment-lined baking sheets. Cover and proof for 2 hours until doubled.
  8. Preheat oven to 375°F (190°C). Mix egg and heavy cream for the egg wash and brush over the buns.
  9. Prepare cream cheese filling: mix cream cheese, egg, sugar, vanilla, and salt until smooth.
  10. Press an indentation in each bun, fill with cream cheese mixture, and top with fresh peach slices.
  11. Bake for 25–45 minutes until golden brown. Cool slightly before serving. Add glaze if desired.

Notes

  • Dough is very soft and must be mixed in a stand mixer.
  • Use all-purpose flour for a more tender texture.
  • Use fresh, firm peaches for best results.
  • Best served slightly warm. Microwave for 10–15 seconds before serving leftovers.
  • Dough and shaped pastries can be frozen for future baking.

Nutrition

Find it online: https://recipeshots.com/peach-brioche-recipe-2025/