Peach Brioche Pull Apart Bread
Prep time
Cook time
Total time
This rich brioche pull apart bread is loaded with sweet roasted peaches covered in cinnamon and sugar.
Serves: 2 loaves
For the brioche:
  • 5 cups plus 3 tablespoons bread flour
  • ½ cup sugar
  • 1 tablespoon salt
  • 1 tablespoon instant yeast
  • 5 large, cold eggs, lightly whisked
  • 1 cup whole milk
  • 28 tablespoons unsalted butter (3 ½ sticks), at room temperature and cut into 28 pieces
  • 1 large egg, beaten with 1 tablespoon water for egg wash
For the filling:
  • 2 cups chopped peaches (from 2 medium peaches)
  • ½ cup brown sugar
  • ¼ teaspoon cinnamon
  • 4 tablespoons melted unsalted butter
  1. Make the brioche dough a day before you want to bake these loaves. In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, sugar, salt, and yeast on low speed until combined. Add the milk and eggs and mix another 4 minutes, until the dough forms a shaggy ball around the hook.
  2. Increase the speed to medium and add the butter 1 tablespoon at a time. Make sure each piece is fully incorporated into the dough before adding the next one. Mixing in all of the butter should take 3-5 minutes.
  3. Scrape the bowl down with a rubber spatula, then mix for another minute until the dough is smooth. Lightly grease a large bowl and place the dough in it. Cover it with plastic wrap and put it in the refrigerator for at least 12 hours.
  4. The next day, divide the dough in half. Leave one half chilling in the refrigerator while you place the other on a lightly floured countertop. Get the filling ready by mixing together the brown sugar and cinnamon in a small bowl. Butter two 9 x 5 loaf pans.
  5. Roll the dough out until it is ½ inch thick, then use a 3” biscuit cutter (or drinking glass of roughly the same size) to cut out 12 circles. Brush each circle with melted butter, sprinkle with the brown sugar and cinnamon, and then sprinkle with chopped peaches. Fold each circle into a half moon shape, then stand them up in the prepared loaf pan straight-side down and curved side up.
  6. Repeat with the remaining dough and filling ingredients.
  7. Let both loaves rise at room temperature, covered with plastic wrap, for 1 hour. When getting ready to bake, preheat the oven to 350°F.
  8. Brush the loaves with the egg wash and sprinkle with sugar, then bake for 45 minutes.
  9. Let the loaves cool in their pans for 15 minutes before turning out and transferring to a wire rack. Serve warm.
Recipe by Today We Bake at