Weekends call for coffee that you get to drink while it’s still warm and as much peach brioche pull apart bread as your heart desires. Which, if you aren’t careful, might just be the whole loaf. Because this bread is soooo good. Crispy on the outside, pillowy on the inside, studded with roasted peaches and cinnamon and sugar and oh my goodness, you might want to go start making the dough for this now.
If you couldn’t tell from my last post, I have been in a brioche mood lately. Don’t worry; I’ll have cakes and cupcakes and cookies galore coming at you next week, but this week I’ve been all about a sweet-and-savory, buttery breakfast treat. I actually used the second half of the brioche dough from those blueberry buns from a few days ago to make this pull-apart loaf. Because I couldn’t possibly let perfectly good brioche go to waste! The recipe below contains the original brioche dough recipe from The Fearless Baker, which would make enough for two loaves. And you might want to make that extra loaf, because I guarantee it will go fast.
I decided to add peaches doused in cinnamon-sugar to this pull apart bread, both because they’re in season and because roasted peaches are one of my very favorite things. I love how this bread stays together beautifully when you take it out of the pan, but also comes apart like magic when you want to grab a slice. Put it out in the center of your table at any meal and watch it get devoured.
The keys to this brioche are to have a stand mixer (otherwise your arms will be tired by the time you finish hand mixing all the butter into the dough) and to let it rest in the refrigerator overnight. It takes a little bit of advanced planning, but I promise the spectacular results are worth it!
- 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
- 2 cups chopped peaches (from 2 medium peaches)
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- 4 tablespoons melted unsalted butter
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat with the remaining dough and filling ingredients.
- 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.
- Brush the loaves with the egg wash and sprinkle with sugar, then bake for 45 minutes.
- Let the loaves cool in their pans for 15 minutes before turning out and transferring to a wire rack. Serve warm.