Brioche peach buns
- Brioche dough:
- 500 gr of flour
- 50 grams of sugar
- 1/2 teaspoon salt
- 1 sachet baker's yeast (if you can find yeast for brioche bread it's best)
- 3 tablespoons of warm water
- 6 eggs
- 300 gr soft butter
- For the rest of the recipe
- 100 g + 200 g sugar
- 200 ml of water
- 6 + 3 tablespoons rum
- 400 ml custard
- About 300 g apricot jam
- sieved and heated
- 6 tablespoons (about 100 g) red currant jelly
- 50 g marzipan
- 1/2 litre of milk
- 50 gr of flour
- 100 gr of sugar
- 2 egg yolks
Level of difficulty Easy
Preparation time 1mins
Cooking time 10mins
Cost Budget Friendly
Mix all the dry ingredients (flour, sugar, salt, yeast). Make a well and add the eggs. Start by mixing with a wooden spoon, then continue using your hands. Knead for 10 minutes.
Cut the butter into pieces and stir into the dough. Knead until all the butter is blended in and you have a smooth mixture. Place the dough in a large bowl and cover with cling film. Leave to triple in size, about 3 to 4 hours, breaking up the dough several times to get rid of all the air and covering again.
For best results, place in the fridge for 6 to 8 hours or overnight. If you don't have time, leave to rise 3 to 4 hours at room temperature and put in the fridge at least 30 minutes before shaping.
Remove the dough from the fridge and place on a floured worktop. Shape the dough into an even long sausage, 30 cm long. Divide the sausage into 32 equal parts. Lightly flour the sides. Form balls of dough, all the same size and smooth.
Place the balls on a baking tray with greaseproof paper or a silicone baking mat, spacing them out. Flour the palm of your hand and flatten the balls obtaining even bun discs 0.5 cm thick. Leave the buns to rise in a warm place, covered until they have more than doubled in size. Bake in a preheated oven at 180 ° C for 10 minutes or until the brioche buns are golden. Cool on a rack as soon as you remove them from the oven.
The pastry cream:
Start by mixing the egg yolks with sugar, until white. Add the sifted flour. Mix it well, there should not be any lumps! Add half a glass of milk taken from the 1/2 litre. Slowly heat the remaining milk, when it is warm, add the mixture above, then finish by adding the vanilla. Whisk until it's thickened (boiling). Your cream should be ready.
Prepare the rum syrup by mixing 100g of sugar and water. Bring to a boil and boil for 1 minute, then add 6 tablespoons of rum.
Cut the buns in half and hollow out each bun half, from the flat side with a knife. Soak the brioche buns with the rum syrup using a brush. Flavour the pastry cream with the remaining rum.
Fill the hollowed buns with the custard. Stick the bun halves back together. Cover each bun with some warm apricot jam using a brush. Heat the redcurrant jelly. Brush some jam along the centre of the bun halves to make the buns look like real peaches.
Using a sieve, sprinkle with sugar, the "peaches" and place into paper cases.
Cut the leaves from the coloured almond paste and place on top of each "peach".
And there you go, brioche peach buns!
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