Peach Brioches

These freshly baked Peach Brioches with a peach and cinnamon flavor interior, and a crunchy sweet exterior are simply out of this world.  These peach brioches are simply perfect to start your day with along a cup of milk, coffee or tea or as a snack during the day.

peach brioche

Homemade Crescent Rolls
Cinnamon Rolls
Estonian Kringle

Peach Brioches

Peach Brioches

5 from 1 vote
These freshly baked Peach Brioches with a peach and cinnamon flavor interior, and a crunchy sweet exterior are simply out of this world, perfect to start your day with along a cup of milk, coffee or tea or as a snack during the day.
Servings 12 servings
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour


  • 3 cups (375g) flour
  • 1 cup (240 ml) warm milk
  • 25 g fresh yeast (2 1/4 tsp active dry yeast)
  • 4 tbsp (60g) sugar
  • 4 tbsp (56g) butter or vegetable oil
  • freshly grated zest of 1 lemon
  • 1 egg
  • 1 egg white


  • 2 medium peaches, peeled and cut in 1/2 inch pieces
  • 3 tbsp (45g) sugar
  • 2 tbsp (20g) flour
  • 1/8 tsp cinnamon, optional


  • 1 egg yolk
  • sugar


  • In a large bowl, mix flour with sugar. Dissolve the fresh yeast in milk and add to the flour mixture. Add eggs, oil, or melted butter and lemon zest. Mix everything together and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it rise for about 1 hour.
  • Prepare the filling. Combine peach pieces with flour, sugar and cinnamon.
  • Preheat the oven to 180C (350F). Split the dough in 12 pieces. On a greased surface press each piece with fingers, add 1 tbsp of peach filling, cover with the edges of the dough. Place them on greased muffins tray. 
  • Beat egg yolk and brush each of the muffins. Sprinkle sugar on top and bake for about 20 -25 minutes or until golden brown. 


Serving: 1gCalories: 230kcalCarbohydrates: 37.8gProtein: 6gFat: 6.2gSaturated Fat: 1.5gCholesterol: 35mgSugar: 12g
Calories: 230kcal
Course: Bread, Breakfast, Snack
Cuisine: French
Keyword: bread recipes, breakfast brioche, brioche recipe, fruit brioche, peach brioche, sweet bread recipe

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

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  1. Kate@Diethood Author says:

    Oh your brioche is stunning! I especially like that crunchy sugary topping… beautiful!

  2. Happy When Not Hungry Author says:

    These brioches look beautiful! I love the peach too. Def will have to try this!

  3. Anne Author says:

    These are gorgeous! Wish I were sitting in your kitchen when they came warm…right out of the oven! : )

  4. Nesrine Author says:

    Hi, I llllloved your blog, especially the layout ..très chic!!!!!
    have a great day..

  5. Phyllis Hibberd Author says:

    using gluten free flour changes the recipes of a cake?

    1. Ella-HomeCookingAdventure Author says:

      I’ve never tried with gluten free flour, but I see no reason why it wouldn’t work as it is just changing the flour. Let me know if you tried some with gluten free flour.

  6. Paula Author says:

    This is NOT a brioche recipe. Brioche has butter in it! You have spelling mistakes: peace intead of piece. This is not a professional recipe, you’ve left out steps when preparing a yeast based dough, letting it rise again for example. Plus you’ve put way too much yeast in you recipe, 2 1/2 tsp is plenty. Not enough peaches. A pretty picture may lure viewers but it’s quite clear you know nothing about baking.

    1. Ella-HomeCookingAdventure Author says:

      First of all I really don’t understand why you are being so irritated. If I chose to use oil instead of butter there is no reason not to call them brioches. Where did I say to let them rise again?? I surely didn’t say that on this recipe, I just said to let the dough rise for about 1 hr.
      Anyway “it’s quite clear you know nothing about baking” otherwise you would know the difference between fresh yeast and dried yeast. I prefer to use fresh yeast, and 25g of fresh yeast is the right amount for 3 cups of flour.
      If you would have tried this recipe you would have noticed that 2 medium-large peaches are more than enough to fill 12 small brioches like I did, but you are free to use as many as you wish, there are no restrictions.

  7. MarkB Author says:

    Beautiful, I will try this one for my sunday school classes.
    If people don’t like a receipt just be polite and go away.
    If your so great a baker direct us to your site and we can
    critique YOU….Paula…….
    I have made many from here with 99% success……..

  8. TONYK Author says:

    did you mean to say brush the top of the muffins with egg white and not egg yolk?


    1. Ella-HomeCookingAdventure Author says:

      I meant egg yolk. Beat the egg yolk and brush the tops so it will give a very appetizing golden brown color to them once baked. 

  9. Selma Author says:

    What a great recipe for brioche. Will make it soon. Your recipies are delightful and easy to follow and healthy. thanks

    1. Ella-HomeCookingAdventure Author says:

      Thank you soo much:) I appreciate your nice words. 

  10. Salome Author says:

    Thank you for this wonderful recipe! I had made those brioches for Mother’s Day. My mom loved them 🙂 Just gorgeous! Thanks.

    1. Ella-HomeCookingAdventure Author says:

      Thank you for your comment, I am so glad you loved these:). Hope you will try other recipes too:) Let me know if you do, is so good to know that there are people who are really trying my recipes and enjoy them. 

  11. Lauren Author says:

    I can’t find any other recipes for brioche that use oil instead of the traditional butter, and in fact, several sources advising against doing so. Is there any reason you chose oil over butter anyway?

    1. Ella-HomeCookingAdventure Author says:

      I've actually seen other recipes of brioche that uses olive oil instead of butter.. I've made this recipe at the beginning of the blog, can't remember exactly why I used oil instead of butter, probably to reduce fats. But you can feel free to use some melted butter instead of oil in this recipe, it will be delicious in any case:). Let me know if you try them. The best part of this recipe is the sugar on top, it becomes  a bit caramelized and crispy and very delicious. 

  12. Penny Author says:

    I think these are quite lovely. I’m going to try to make them myself. In reading through the comments, I am always amazed that people lash out so harshly – something about the anonymity of the internet. Geez – just be nice (or say nothing – it serves no purpose and makes you look like such a jerk.)

    1. Ella-HomeCookingAdventure Author says:

      Hope you will try them out.. they are really delicious.. especially the crispy top.  Feel free to use either melted butter or oil. ..hehe..that seemed to be a problem for some.. anyway.. I've learned to not give attention to mean comments and try to improve with each recipe. Thank you for your nice words Penny and let me know if you enjoyed this recipe 🙂

  13. Tolu Author says:

    As always, your recipes are a delight to read! And I am midway through proofing the dough for this brioche. Only that I am using mangoes in place of peaches. Its mango season here in Nigeria ???????? and I thought heck why not! I hope it comes out as beautiful as what you have here

  14. marie Author says:

    amazing recipe <3 absolutely in love with it. thanks for sharing <3

  15. Eraj Siddiqui Author says:

    delicious!! going to try this soon

  16. Diane Author says:

    I am so amazed at the quality of your baking. Everything you make looks amazing and turns out beautiful. I couldn’t help but wonder if you were a professional chef. If not, you sure would qualify. Thank you for such beautiful presentations for every recipe video you post & great music accompaniment . Don’t be concerned whether your spelling or diction is perfect….Your recipes are…we love you & what you bring to the table. Keep up the good work. Thank You

  17. Sana Author says:

    So, I’m a bit skeptical of this recipe, but still definitely, I’m trying it out
    In your recipe for challah, you mentioned the conversion between fresh and active dry yeast, so I’m using those measurements
    I’m planning on forming a ‘pull apart’ style as well, and letting them rise for at least 10 minutes before baking- so let’s see how it works!
    Came out good, wanted it sweeter

  18. 5 stars
    Love that this recipe uses fresh yeast, and also I get to use up all eggs (1 egg and 1 egg white for batter and 1 egg yolk)! Very efficient. Also love low sugar content and that I don’t have to do the 2nd rise after shaping — is that right? That would be nice/time-saver. My hunch is that when bread items are shaped small, even without the 2nd rising, they rise while baking? I might try substituting honey for sugar and melted coconut oil for veg oil, and also rest the dough overnight in the fridge which generally enhances taste for me (but making sure dough comes back to room temp before final shaping) – shall see. I will explore your other lovely recipes.

    1. Ella-HomeCookingAdventure Author says:

      Yes.. they definitely rise while baking.. you don’t need the 2nd rise, unless you want to.

  19. Roxanne Stender says:

    Looks great! Can you freeze them? Thinking of transporting them out of town and it will be 2 days until used. Thoughts! Thank you in advance!

    1. Ella - Home Cooking Adventure Author says:

      Definitely:) These freeze really well 🙂 The chocolate ones as well.

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