Peach Brioches

Peach Brioches

Fresh baked brioches with peach and cinnamon flavor interior, and crunchy sweet exterior. These peach brioches are just perfect to start your day with along a cup of milk, coffee or tea.

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  • Makes 12 brioches
  • 3 cups flour
  • 1 cup (240 ml) warm milk
  • 25 g fresh yeast (2 1/4 tsp active dry yeast)
  • 4 tbsp sugar
  • 4 tbsp butter or vegetable oil
  • freshly grated zest of 1 lemon
  • 1 egg
  • 1 egg white
  • Filling
  • 2 medium peaches, peeled and cut in 1/2 inch pieces
  • 3 tbsp sugar
  • 2 tbsp flour
  • 1/8 tsp cinnamon, optional
  • Garnish
  • 1 egg yolk
  • sugar
  1. In a large bowl, mix flour with sugar. Dissolve the fresh yeast in milk and add to the flour mixture. Add eggs, oil and lemon zest, mix everything together and knead until the dough is smooth and pulls away from the side of the bowl. Cover it and let it rise for about 1 hour.
  2. Prepare the filling. Combine peach pieces with flour, sugar and cinnamon.
  3. 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. 
  4. Beat egg yolk and brush each of the muffins. Sprinkle sugar on top and bake for about 20 -25 minutes or until golden brown. 
Peach Brioches-1
Peach Brioches-2
Peach Brioches-3
Nutrition facts 1 Brioche - Calories:230, Fat:6.2 g, Saturated Fat:1.5 g, Unsaturated Fat:0.0 g, Carbohydrates:37.8 g, Sugar:12.0 g, Fiber:1.6 g, Protein:6.0 g, Cholesterol:35 mg, Calories from Fat 55, Sodium 21mg, Vitamin A 3%, Calcium 4%, Vitamin C 2%, Iron 11%, Nutrition Grade B+, Percent Daily Values are based on a 2,000 calorie diet.
On April 26, 2011 at 11:53 am, Kate@Diethood said...
Oh your brioche is stunning! I especially like that crunchy sugary topping... beautiful!
On April 26, 2011 at 08:45 pm, Happy When Not Hungry said...
These brioches look beautiful! I love the peach too. Def will have to try this!
On April 26, 2011 at 10:58 pm, Anne said...
These are gorgeous! Wish I were sitting in your kitchen when they came warm...right out of the oven! : )
On May 30, 2011 at 03:57 am, Nesrine said...
Hi, I llllloved your blog, especially the layout ..très chic!!!!! have a great day..
On July 01, 2011 at 09:56 pm, Phyllis Hibberd said...
using gluten free flour changes the recipes of a cake?
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.
On August 30, 2011 at 05:25 pm, Paula said...
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.
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.
On December 03, 2011 at 01:09 pm, MarkB said...
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........
On February 29, 2012 at 10:45 pm, TONYK said...
did you mean to say brush the top of the muffins with egg white and not egg yolk? TONYK

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. 

On January 25, 2013 at 09:43 am, Selma said...
What a great recipe for brioche. Will make it soon. Your recipies are delightful and easy to follow and healthy. thanks

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

On May 12, 2013 at 04:26 am, Salome said...
Thank you for this wonderful recipe! I had made those brioches for Mother's Day. My mom loved them :-) Just gorgeous! Thanks.

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. 

On May 12, 2013 at 03:27 pm, Lauren said...
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?

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. 

On May 27, 2015 at 06:58 pm, Penny said...
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.)

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 :)

On April 25, 2018 at 12:43 pm, Tolu said...
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
On December 24, 2019 at 12:24 pm, marie said...
amazing recipe <3 absolutely in love with it. thanks for sharing <3
On March 27, 2020 at 10:19 am, Eraj Siddiqui said...
delicious!! going to try this soon
On April 22, 2020 at 11:10 am, Diane said...
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
On March 20, 2021 at 12:39 am, Sana said...
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

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