The name of this sweet is a proof of the descriptive that English can be. Pull apart is basically what needs to be done to eat this delight, literally separating chunks of this delicious, aromatic, juicy and fluffy brioche dough and enjoying it like kids. It’s one of those sweets that I personally love, I’m crazy about the brioche-type doughs battered in sugar and cinnamon, like Monkey bread for example. And if they also have fruit, as in this case the peach, I could eat without stopping until I get into sugar coma.
In full season of peaches I bring you a recipe where you can use them and I’m sure that will fill your breakfasts and snacks of pure happiness and a delicious aroma. Although you can also do it using canned peaches, so it’s a non seasonal recipe indeed 🙂
I actually made it last year at the end of summer with vine peaches that I brought from Spain when I was there in September. Yes, the recipe is already quite time consuming and I know it’s fatal not to have posted it before because I know there were people who were waiting for it since a while. But it was absolutely impossible for me to do it at that moment and I have been waiting for the peaches to be back in season in the market for posting it.
And nothing happens because it is a timeless recipe and one of the preparations that were missing in this blog to be more complete. All baking lovers love to play with different doughs and preparations. This is one of those recipes that every baker should try at some point in his life. It’s not complicated at all, but it has some tricks and shape the pull apart can be something entertaining.
I’m going to try to explain the process the best I can in the recipe description, but bet would be to whatch a video to understand the technique well, or if not in my Stories highlights you can still find the photos of the step by step that I published when I did it. It only takes a little patience, do not be alarmed because it is actually very easy. And you’ll see how pretty it looks.
If you do not like peaches, you can skip the filling, the dough with cinnamon and sugar is delicious just like that. Or, of course, you can substitute it for any other fruit that you like, although I recommend it to be a fruit with little water content because when baking the fruit always lose some water and you can end up with all looking like a soup. In the same way you can ignore the sauce, personally I think it gives an excellent touch, but you do not have to do it because the brioche alone is delicious too.
I leave you with the recipe, remember to save it if you are not going to do it now because it is a basic baking manual recipe and a must do one!!
Sweet dreams,
Peach Pull-apart bread
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Loading...Ingredients
- For the dough:
- 60 ml warm water
- 3 tsp dry yeast
- 4 Tbsp melted butter
- 80 ml milk
- 1 tsp vanilla extract
- 350 g plain flour
- 30 g sugar
- 1/2 tsp salt
- 2 eggs
- For the filling:
- 100 g brown sugar
- 2 tsp cinnamon
- a pinch of salt
- 3 Tbsp of melted butter
- 3-4 chopped ripe peaches
- For the caramel sauce:
- 2 Tbsp butter
- 60 g brown sugar
- 2 Tbsp milk
Instructions
Mix the warm water and the yeast in the bowl of the mixer or in a bowl by hand. Let stand for a couple of minutes until it foams.
Meanwhile, in another small bowl melt the 4 tablespoons of butter in the microwave. Add milk and vanilla. Reserve.
Add to the water and yeast mixture 2 cups of flour, sugar and salt and mix well. Incorporate the eggs and continue kneading at slow speed.
Incorporate the butter / milk mixture into the dough in the form of yarn while continuing to knead. Add more flour little by little until the dough comes together to form a ball and clean the sides of the bowl. Knead at medium speed for 3-5 more minutes..
Transfer the dough to a large, greased bowl. Cover it with a clean kitchen towel and let it ferment and double its size in a warm place for an hour and a half.
While the dough rises, prepare the filling. In a small bowl mix the brown sugar, cinnamon and salt. Reserve..
Grease a rectangular pan of about 25 cm long.
When the dough has almost doubled in size, peel and cut the peaches into small dices and set them aside.
When the dough has doubled its size, place it on a large and well-floured work surface. Stretch the dough with a rolling pin in a large rectangle, approximately 30x60 cm. The dough will be quite thin when stretched.
Melt the 3 tablespoons of butter. Using a brush, paint the rectangle with the melted butter and sprinkle everything with the sugar and cinnamon.
Use a pizza cutter to cut the dough into 6 equal strips along length (each strip should measure approximately 60 cm in length and 5 cm in width).
Distribute ⅙ part of the chopped peaches on one of the strips. Place one of the other strips on the strip that you just covered with the peach dices and press to cover it all and so that the edges stick a little. As if you were making a giant dumpling.
Repeat the same process creating a stack of dough strips with peach cubes in the middle. Like a lasagna.
Using a very sharp knife cut the pile into segments that fit into your rectangular mold, that is, the pieces you cut must have approximately the section of your mold.
Place one of the first squares vertically on the pan, resting it on the wall of one of the ends, as if you were storing papers in a filing cabinet.
Continue until all the segments are placed in the pan, it may seem that they do not fit but tighten them well between them and they will all fit.
Cover the dough with a clean kitchen cloth and let it grow for a second time for about 30-45 minutes.
Preheat the oven to 180 ° C.
Bake for 40-45 minutes until the dough looks golden brown. Use a toothpick to prick the dough in the center of the pan and verify that it has been cooked. If after half an hour of baking, the dough looks too golden, cover the pan with aluminum foil and continue baking.
When cooked, remove from the oven and let cool for about 10 minutes.
Meanwhile, prepare the caramel sauce. Add the butter, brown sugar and milk to a saucepan to a boil. Cook for 1 minute, then remove from heat.
Unmold with care not to burn and sprinkle with caramel sauce. It is better to consume this brioche when it is still warm.
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