cinnamon sugar peach brioche buns with whipped almond cream_________________________Gooey morning buns with a sweet peach and cinnamon sugar filling and an easy, light almond flavored cream topping.
Ingredients
- 1 cup warm milk
- 2 tbsp honey
- 2 tsp active dry yeast
- 2 eggs, at room temperature
- 1 stick butter (1/2 cup), softened
- 3 1/2 - 4 cups all purpose flour
- 2 tsp cinnamon
- 1/2 tsp salt
cinnamon sugar peach filling
- 3/4 cup packed brown sugar
- 4 tbsp butter, softened
- 2 tsp cinnamon
- 1/2 tsp cardamom
- 2 cups diced fresh peaches (about 4-5 large peaches)
whipped almond cream
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/4 tsp almond extract
- 1 tsp vanilla extract
Instructions
- Proof the yeast. Pour warm milk into a mixing bowl and stir in honey. The milk should not be scalding - you should be able to dip a finger comfortably into the liquid and feel only slight warmth. Sprinkle yeast overtop. Let sit for 5-10 minutes until yeast foams and bubbles.
- Add eggs and butter to the yeast mixture and beat until reasonably combined.
- In a separate bowl, sift together 3 1/2 cups flour, cinnamon, and salt.
- In two batches, add the dry ingredients to the wet. Stir until the dough begins to come together. If the mixture seems too wet, add flour 1 tablespoon at a time until tacky and soft but not sticky enough to cling to your hands. I used about 2 additional tablespoons.
- Turn dough onto a clean, well-floured surface. Knead about 5 minutes until a smooth ball forms. Grease a clean bowl with butter or oil and set the dough ball atop, turning once to coat with oil. Cover loosely with a tea towel or plastic wrap. Set in a warm, draft-free area to rise until doubled, about 60-90 minutes.
- In a small bowl, toss together brown sugar, cinnamon, and cardamom. Dice peaches into 1/4 inch chunks. Keep separate from the sugar mixture.
- Close to the end of rising time, grease a large baking dish generously with butter or oil.
- Turn dough once again onto a clean, floured surface and punch down. Roll into a 10 x 16 inch rectangle. No need to be perfect, just get as close as you can! Spread with softened butter, leaving 1/2 inch barrier around the edges. Sprinkle evenly with cinnamon brown sugar filling, then add the diced peaches overtop.
- Working from the long edge, roll dough into as tight a log as you can manage. Press dough as you roll to pack the filling more tightly. When finished rolling, pinch the seam firmly to seal.
- Turn the log seam side down and, with cooking twine or a very sharp knife, slice into 12 buns. Set the buns cut side down into the prepared baking pan, leaving a small amount of space in between each. Cover and let rise an additional 30-60 minutes or until roughly doubled.
- Towards the end of the second rise, preheat oven to 375 degrees.
- Bake buns for 30-35 minutes until golden brown. Remove from oven and let cool in the pan for at least 20 minutes before adding the whip. They can be slightly warm before adorning if you plan to each them straight away, otherwise let them cool completely beforehand.
- For the whip, beat heavy cream until soft peaks form, about 3-4 minutes. Then, beat in powdered sugar, almond extract, and vanilla. If you wish for a stronger almond flavor, add a couple droplets at a time until desired potency is achieved.
- When the buns are cool, swirl a collop of almond cream onto each. Garnish with fresh peaches and serve with coffee or tea!