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Peach Cobbler stuffed Brioche

A dessert that combines the warm, comforting flavors of a classic peach cobbler with the soft, buttery goodness of freshly baked brioche rolls!
5 from 2 votes
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Prep Time 3 hrs
Cook Time 25 mins
Servings 8

Ingredients
  

Yeast Mixture:

  • 2 tsp Active dry yeast
  • 1/4 cup Warm water
  • 1 tsp sugar

Rest of the dough ingredients:

  • 2 1/2 cups All-purpose flour
  • 2 tsp Kosher salt
  • 1/4 cup Sugar
  • 3 eggs Eggs whisked, room temp

While whisking:

  • 8 tbsp Unsalted butter room temp, chopped

Peaches:

  • 5 thinly sliced Peaches
  • 1/2 cup Sugar
  • 1/2 cup Brown sugar packed
  • 1/2 Lemon juiced
  • 1/2 tbsp Cinnamon
  • 1/2 tbsp Corn starch

Crumble:

  • 1 cup All-purpose flour
  • 1/3 cup Sugar
  • 1/4 cup Brown sugar
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 8 tbsp Unsalted butter cold and chopped

Cream Cheese Frosting:

  • 4 oz Cream cheese room temp
  • 2 tbsp Unsalted butter room temp
  • 1 tsp Vanilla extract
  • 1/4 cup Powdered sugar sifted
  • Your favorite coffee creamer one tbsp at a time until you're happy with the consistency

Egg Wash:

  • 1 Egg
  • 2 tbsp Water

Instructions
 

Yeast Mixture:

  • In a small bowl, combine 2 teaspoons of active dry yeast, 1/4 cup of warm water, and 1 teaspoon of sugar. Stir gently and let it sit for about 10 minutes (covered with a damp paper towel) until the yeast becomes foamy.

Rest of the dough ingredients:

  • In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 2 teaspoons of kosher salt, 3 whisked eggs, and 1/4 cup of sugar.
  • Add in your foamy yeast mixture.
  • Roughly combine your dough with a large mixing spoon before you add it to a lightly floured surface.
  • Transfer the dough to a lightly floured surface and knead it for about 7-10 minutes until it becomes smooth.
  • Add your 8 tbsp of room temperature butter, chopped, and continue to knead your dough for 10 more minutes until your butter is well incorporated and your dough is smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 2 hours or until it doubles in size. While your dough is resting, make your filling.

For the peaches:

  • Thinly slice 5 peaches and place them in a bowl.
  • Combine 1/2 cup of sugar, 1/2 cup of packed brown sugar, the juice of 1/2 lemon, 1/2 tablespoon of cinnamon, and 1/2 tablespoon of cornstarch into the bowl with your peaches; Toss gently to coat them evenly. Set aside.

For the Crumble:

  • In a bowl, combine 1 cup of all-purpose flour, 1/3 cup of sugar, 1/4 cup of packed brown sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
  • Add 1 1/2 teaspoons of vanilla extract and 8 tablespoons of cold unsalted butter (chopped) to the bowl.
  • Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.

For the cream cheese frosting:

  • In a bowl, beat 4 ounces of room temperature cream cheese and 2 tablespoons of room temperature unsalted butter until smooth and creamy.
  • Add 1 teaspoon of vanilla extract and 1/4 cup of sifted powdered sugar. Mix until well combined.
  • Gradually add your favorite coffee creamer, one tablespoon at a time, until you achieve the desired consistency for the frosting.

To assemble and bake:

  • Preheat your oven to 365°F
  • Gently punch down your dough, and separate into 8 dough balls.
  • Take one portion and roll it out into a circle on a lightly floured surface. Make sure the circle is of even thickness, about ¼ inch thick, so that the buns bake evenly.
  • Spread the peach mixture evenly over the dough, leaving a small border around the edges.
  • Sprinkle the crumble mixture over the peaches.
  • Fold the edges of the dough circle over the filling, meeting in the center. Gently pinch the dough together to seal the bun closed. Make sure the seams are well sealed to prevent the filling from leaking out during baking.
  • Transfer to a baking sheet with parchment paper.
  • Brush with egg wash, and add more crumble on top.
  • Cover with a cloth or saran wrap and allow your dough to rise again for 30 minutes.
  • After 30 minutes, Bake for around 25 minutes or until the bottom and top of your rolls are beautifully golden.
  • Allow the peach cobbler stuffed buns to cool slightly before serving. This will prevent the filling from being too hot and allow the flavors to settle.
  • Add your frosting on top, serve them warm for the best experience.
  • And you're done!