Happy fall! Although we’ve got all sorts of autumn bounty showing up at the market, apples and pears and figs everywhere, I’ve still got a soft spot for the late harvest peaches. It’s sort of like the weather here right now: tentatively overcast, even a tease of rain, and then a brilliantly warm day to remind us that the bay area hasn’t let go of all its sunshine yet.
Still, the nippier mornings get me in the mood for richer, cozier fare, and my favorite way to fill that craving is with brioche. Whether as a loaf or individual buns, brioche is indulgent on its own, or makes a perfect base for even more goodness. In this case, I threw in some brown sugar for an extra layer of sweetness, and a dollop of sour cream for even more richness and moistness (a trick I learned from Alice Medrich). It’s a very soft dough, with all the eggs and butter, but a quick chill in the refrigerator should take care of any sticky handling issues. Especially if your kitchen is warm, you should let the dough chill for at least an hour or so after the rise, to ensure the butter doesn’t melt or separate.
Although you can bake these brioche freeform (just roll the dough into balls and place on the baking sheet), I prefer to use molds to help them keep their shape (also, if you haven’t chilled your dough enough, they could spread in the oven and you’ll end up with flat disks). You can use either the traditional fluted metal molds, or the cylindrical baking papers (found online or in baking supply stores). The lovely half-domed buns you get from using the paper molds are ideal for splitting and toasting, English muffin style, and stuffing with fillings. Some peach slices and a generous cloud of whipped cream turns the brioche dinner-dessert-worthy.
Happy fall!
P.S. If you’re looking for another fall take on brioche, see these apple cinnamon brioche rolls from a couple years back!
- 1 1/2 teaspoons (5 g) active dry yeast
- 1/3 cup (67 g) sugar
- 1/4 cup (57 g) lukewarm (80 degrees F) water
- 3 cups all-purpose flour
- 1/4 cup (55 g) light brown sugar
- 1 teaspoon salt
- 4 large eggs, room temperature
- 1 tablespoon sour cream
- 3/4 cup (170 g) unsalted butter, room temperature
- 2 tablespoons sparkling sugar for topping
- Combine water with 2 teaspoons of the sugar in bowl of a stand mixer. Sprinkle yeast over the surface of the water. Mix until yeast is dissolved, then let mixture stand for about 5 minutes until yeast has developed.
- Combine remaining sugar, brown sugar, flour, and salt in a small bowl and add to the mixer bowl. Mix with dough hook on low speed until combined.
- Add eggs and sour cream and mix with dough hook on medium speed until dough starts to come together.
- Add butter, a couple pieces at a time, letting them combine into the dough. Mix until dough becomes smooth and shiny, and masses around the dough hook, making a slapping sound against the mixer bowl, about 8-10 minutes.
- Transfer dough to lightly floured board and form into a ball. Place into a lightly oiled bowl, cover with plastic wrap, and let proof for about 2 1/2 to 3 hours until it has doubled in size. You can now use the dough, but for best results, punch down the dough to deflate it, then re-cover with plastic wrap and refrigerate overnight.
- To make the brioche, take the dough and divide into 16 pieces. Roll each piece into a ball and place in individual brioche molds set on baking sheets lined with parchment paper or silicone baking mats.
- Cover brioche with plastic wrap and let proof for about 1 to 1 1/2 hours, until they look puffy. Preheat oven to 350 degrees F near the end of the proofing.
- Beat the egg yolk with a little water in a small bowl. Brush some of the egg yolk over the tops of the brioche. Sprinkle with the sparkling sugar.
- Bake brioche for 16-18 minutes until they are golden brown. Remove from oven and let cool for about 10 minutes before unmolding. Place on wire racks to finish cooling.
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. 
This brioche sounds lovely!! Totally digging the brown sugar in there!
Very interesting recipe, looks so delicious.
Anita, I’m glad I discovered your blog. I just bought a small brioche loaf pan in France, so I’ll give this a try in my pan. These peach-filled brioches look like they could be called ‘peach sliders’ due to their small size. Thanks for sharing!
These look delicious! I’m curious to know how the brioche handles peach juice – do you want them juicy? Or do you want to avoid too much juice?
OMG these look delicious! My kids would love these for breakfast. Actually, I think they’d love them anytime of day. 🙂
Oh yeah! So going to make this! Love me some brioche and I love the use of brown sugar.
I have NEVER seen a sweet brioche like this – I love it! I know by nature brioche is sweet, but I love the added flavors!
I’m loving this! Peaches are in season here in April and May….so I’m bookmarking it for when we have amazing peaches! I seriously can’t wait for spring now.
I buy brioche rolls all. the. time. But I’ve never made them from scratch. It’s on my bucket list. These are gorgeous!
Oh my GAWsh. Want. Now. Swoon.
Not only do they sound delicious, they are so cute in their little holders.
Love this take on brioche! It’s so different!
This brioche looks delicious. I love the peach slices in there. This would be a great addition to a dinner party
This looks absolutely divine! And the sandwich with cream and peaches? Oh man, I could eat that every night, I think.
WOW! This blows me away, they look delicious!
I could never pass up a brioche that fits in the palm of my hand. These look a lovely way to user in the cooler weather!
This sounds delightful. I wish I could smell in through the computer screen. YUM!
I definitely need to make these. The texture looks utter incredible! Pinning.
These little buns look great!
Sounds so yummy!! Thank you for this interesting recipe! I’ll give it a try!
I have yet to attempt to make brioche. It’s on my culinary bucket list of recipes to attempt. Yours looks gorgeous!
I need to make these immediately. Then eat every single one of them.
This looks so delicate! I could probably eat a whole dozen of them
I love this! I like brioche but often feel like it *needs* something. Adding the brown sugar and peach mix looks like it would certainly do the trick.
These look bloody delicious! What a great autumn recipe! Thanks for sharing! Pinned
Lovely!!
I love brioche and i think your brown sugar brioche looks really delicious