Introduction

Oh my goodness, friend, there’s just something magical about the smell of warm, freshly baked bread wafting from your kitchen, isn’t there? And when you add the sweet, juicy goodness of ripe peaches? Pure heaven! This Sweet Summertime Peach Swirl Brioche Bread recipe takes me right back to lazy afternoons, maybe sitting on a porch swing with a glass of iced tea. It feels a little fancy, but I promise you, making it is a cozy, rewarding process that anyone can handle. It’s the perfect way to capture the best of peach season in a tender, buttery loaf.

While brioche might sound intimidating, this recipe is surprisingly approachable. It takes a little time, mostly hands-off waiting for the dough to work its magic, but the steps themselves are simple. And the result? A beautifully soft, rich bread swirled with sweet, slightly thickened peaches that’s absolutely irresistible. It’s the kind of recipe you’ll make for a special brunch, a lovely afternoon treat, or just because you deserve something utterly delicious.

Why You’ll Love This Recipe

Fast – Well, maybe not fast fast, but the active time is minimal!
Easy – Simple steps, nothing complicated here.
Giftable – Wrap up a loaf for a neighbor or friend, they’ll adore you!
Crowd-pleasing – Who can say no to buttery bread and sweet peaches?

Ingredients

Gathering your ingredients is the first step to baking happiness! Here’s what you’ll need:

1/2 Lemon zest: Brightens everything up and pairs beautifully with peaches.
2 Peaches: The star of the show! Choose ripe but still slightly firm peaches for the best texture in the swirl.
1 Lemon peel: Adds extra citrusy depth, we’ll use this to infuse some flavor.
4 Eggs: These make the brioche rich, tender, and golden. You’ll use most in the dough and one for an egg wash!
1/2 tsp Active dry yeast: Our leavening friend! It gives the bread its lovely lift. Don’t worry, this recipe works with a smaller amount, just needs a little patience.
2/3 cup Bread flour: Helps give the brioche structure.
5 1/2 tbsp Brown sugar: Adds moisture and a lovely caramel note to the dough and the peach swirl.
2 tbsp Cornstarch: The secret weapon for preventing a soggy peach swirl! It thickens the juices beautifully.
1 1/3 cup Flour: Use all-purpose flour here to balance the bread flour.
29 1/2 tsp Sugar: Yes, that’s a good amount! It sweetens both the dough and, especially, the peach filling.
3 1/2 tbsp Softened butter: Gives brioche its signature richness and tender crumb. Make sure it’s properly softened!
2 cups Milk: The main liquid for our dough.
1/3 cup Water: Just a little extra liquid to get the dough going.

How to Make It

Okay, let’s get baking! Follow these steps and you’ll have a gorgeous loaf before you know it.

Activate the Yeast: Gently warm your 2 cups of milk and 1/3 cup of water until they’re lukewarm (around 105-115°F). You don’t want it too hot or it’ll hurt the yeast! Pour about 1/2 cup of this warm liquid into a small bowl. Stir in the 1/2 teaspoon of active dry yeast and a pinch of the granulated sugar (maybe about 1 tsp). Let it sit for 5-10 minutes until it looks foamy and bubbly on top. This means your yeast is alive and happy!
Mix the Dry Ingredients: In a large mixing bowl, whisk together the 1 1/3 cups flour, 2/3 cup bread flour, the 5 1/2 tablespoons brown sugar, and about half (roughly 15 tsp) of the 29 1/2 teaspoons of granulated sugar.
Combine Wet and Dry: Pour the foamy yeast mixture and the remaining warm milk and water mixture into the bowl with the dry ingredients. Add 3 of the 4 eggs and the 1/2 teaspoon lemon zest.
Mix the Dough: Stir everything together with a wooden spoon or a sturdy spatula until it just comes together into a shaggy, sticky dough.
Knead (the messy fun part!): Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it starts to become smoother and more elastic. It will still be quite sticky, which is totally normal for brioche!
Add the Butter: Now, start adding the softened butter, a tablespoon at a time, kneading it into the dough completely before adding the next. This will make the dough seem messy again, but keep going! Continue kneading after all the butter is incorporated for another 8-10 minutes, until the dough is smooth, elastic, and passes the windowpane test (stretch a small piece thin enough to see light through).
First Rise (Bulk Fermentation): Lightly grease a clean bowl with a little butter or oil. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp tea towel. Because we’re using a smaller amount of yeast, this first rise might take a while! Place the bowl in a warm, draft-free spot. Let it rise until it has roughly doubled in size. This could take anywhere from 2-4 hours, or even longer depending on the temperature of your room. Be patient!
Prepare the Peach Swirl: While the dough is rising, prepare your peaches. Peel, pit, and dice the 2 peaches into small pieces. In a medium bowl, combine the diced peaches, the remaining 14 1/2 teaspoons of granulated sugar, the 2 tablespoons of cornstarch, and the 1 lemon peel (you can leave the peel whole or roughly chop it, we’ll remove it later). Stir gently to coat the peaches. Let this mixture sit and macerate while the dough finishes its first rise. The sugar will draw out juices, and the cornstarch will be ready to thicken them.
Punch Down and Chill (Optional but Recommended): Once the dough has doubled, gently punch it down to deflate. For easier handling, especially with a sticky dough like brioche, you can cover it and pop it in the refrigerator for 30-60 minutes. This makes rolling easier!
Assemble the Brioche: Lightly flour your work surface again. Turn the dough out and gently roll or pat it into a rectangle, roughly 12×16 inches.
Add the Peach Filling: Spoon the peach mixture over the dough rectangle, leaving about a 1-inch border clean around the edges. Discard the lemon peel from the peach mixture.
Roll it Up: Starting from a long edge, carefully roll the dough up tightly into a log. Pinch the seam closed at the bottom.
Shape and Place in Pan: Gently tuck the ends under slightly. Lightly grease a standard loaf pan (about 9×5 inches). Carefully lift the log and place it seam-side down in the prepared loaf pan.
Second Rise (Proofing): Cover the loaf pan loosely with plastic wrap or a tea towel. Let the dough rise in a warm spot again until it has nearly doubled in size and looks puffy. This will likely take another 1-2 hours.
Preheat Oven & Prepare Egg Wash: About 20 minutes before you expect the loaf to be ready for baking, preheat your oven to 375°F (190°C). In a small bowl, whisk the remaining 1 egg with a tablespoon of water or milk to make an egg wash.
Bake: Gently brush the top of the risen loaf with the egg wash. Place the loaf pan in the preheated oven. Bake for 35-45 minutes, or until the top is deeply golden brown and a skewer or thermometer inserted into the center (avoiding the peach swirls) comes out clean and the internal temperature reaches around 190-200°F (88-93°C). If the top is browning too quickly, you can loosely tent it with foil.
Cool: Carefully remove the pan from the oven. Let the brioche cool in the pan for about 10-15 minutes before gently removing it and placing it on a wire rack to cool completely. Trying to slice it too soon can make the peaches squish out!

Substitutions & Additions

This recipe is lovely as is, but here are some ways you can play with it:

Other Fruits: Swap peaches for nectarines, apples (sliced thin), or even berries, adjusting the cornstarch if needed (berries might need a little more).
Spices: A pinch of cinnamon, nutmeg, or cardamom would be delightful stirred into the peach mixture or even a little in the dough.
Nuts: Chop some pecans or walnuts and sprinkle them over the peach layer before rolling the dough.
Extracts: A splash of vanilla or almond extract could be added to the dough or the peach mixture.

Tips for Success

Be Patient with the Rise: With only 1/2 tsp of yeast for this amount of flour, the dough will take longer to rise than recipes using a standard sachet (often 2.25 tsp). Find a truly warm spot (like a proofing setting on your oven, near a warm appliance, or in a slightly warm, turned-off oven) and give it time. Don’t rush it!
Don’t Skip the Butter: Adding the softened butter gradually and kneading it in fully is key to developing that rich, tender brioche texture.
Properly Softened Butter: This means it’s pliable, you can easily dent it with your finger, but it’s not melted or greasy.
Don’t Over-flour: Brioche dough is naturally sticky. Use just enough flour on your surface to prevent sticking while kneading and shaping, but don’t work too much extra flour into the dough, or your bread will be tough.
Cool Completely: It’s tempting to slice into warm bread, but the peach filling needs time to set as it cools.

How to Store It

Once your beautiful Peach Brioche is completely cool, you can store it!

Keep it in an airtight container or wrapped tightly in plastic wrap at room temperature for 2-3 days. For longer storage, you can refrigerate it, which will keep it fresh for up to a week. If you won’t eat it all within a few days, slice the cooled loaf and freeze the slices in a freezer-safe bag or container for up to 3 months. Just pop a slice in the toaster or microwave to enjoy later!

FAQs

Got questions? I’ve got some answers!

Q: Can I use frozen peaches? A: Yes! Thaw them completely and drain off as much liquid as possible before dicing and mixing with the sugar and cornstarch.
Q: Why is my dough not rising? A: The most common culprits are inactive yeast (check the expiry date!) or the liquid being too hot when you added the yeast. Also, ensure your rising spot is warm enough, especially with the smaller amount of yeast used here. Patience is key!
Q: Can I make rolls instead of a loaf? A: Absolutely! After the first rise, divide the dough into portions, flatten each piece, add a spoonful of the peach mixture, and shape into rolls. Place them on a baking sheet, let them proof, and bake at the same temperature for less time (likely 20-30 minutes).
Q: The peach filling is runny. What happened? A: This could happen if the cornstarch wasn’t mixed evenly, if the peaches were extra juicy, or if you sliced the bread before it was fully cooled. Make sure to cool completely before slicing!

Sweet Summertime Peach Swirl Brioche Bread

This Sweet Summertime Peach Swirl Brioche Bread recipe captures the best of peach season in a tender, buttery loaf. While brioche might sound intimidating, this recipe is surprisingly approachable, with simple steps and mostly hands-off time, resulting in a beautifully soft, rich bread swirled with sweet, slightly thickened peaches that's absolutely irresistible.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 45

Equipment

Mixing bowl
Loaf pan standard 9x5 inches
Wire rack for cooling
Wooden spoon or spatula
Small bowl for yeast and egg wash

Ingredients

Main Ingredients

0.5 Lemon zest from half a lemon
2 Peaches ripe but slightly firm, peeled, pitted, and diced
1 Lemon peel from one lemon, used for infusing flavor
4 Eggs 3 for the dough, 1 for the egg wash
0.5 tsp Active dry yeast
0.67 cup Bread flour
5.5 tbsp Brown sugar
2 tbsp Cornstarch
1.33 cup All-purpose flour
29.5 tsp Granulated sugar
3.5 tbsp Softened butter
2 cup Milk lukewarm (around 105-115°F)
0.33 cup Water lukewarm (around 105-115°F)
1 tbsp Water or milk for egg wash

Instructions

Activate the Yeast: Gently warm your 2 cups of milk and 1/3 cup of water until they're lukewarm (around 105-115°F). You don't want it too hot or it'll hurt the yeast! Pour about 1/2 cup of this warm liquid into a small bowl. Stir in the 1/2 teaspoon of active dry yeast and a pinch of the granulated sugar (maybe about 1 tsp). Let it sit for 5-10 minutes until it looks foamy and bubbly on top. This means your yeast is alive and happy!
Mix the Dry Ingredients: In a large mixing bowl, whisk together the 1 1/3 cups flour, 2/3 cup bread flour, the 5 1/2 tablespoons brown sugar, and about half (roughly 15 tsp) of the 29 1/2 teaspoons of granulated sugar.
Combine Wet and Dry: Pour the foamy yeast mixture and the remaining warm milk and water mixture into the bowl with the dry ingredients. Add 3 of the 4 eggs and the 1/2 teaspoon lemon zest.
Mix the Dough: Stir everything together with a wooden spoon or a sturdy spatula until it just comes together into a shaggy, sticky dough.
Knead (the messy fun part!): Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it starts to become smoother and more elastic. It will still be quite sticky, which is totally normal for brioche!
Add the Butter: Now, start adding the softened butter, a tablespoon at a time, kneading it into the dough completely before adding the next. This will make the dough seem messy again, but keep going! Continue kneading after all the butter is incorporated for another 8-10 minutes, until the dough is smooth, elastic, and passes the windowpane test (stretch a small piece thin enough to see light through).
First Rise (Bulk Fermentation): Lightly grease a clean bowl with a little butter or oil. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp tea towel. Because we're using a smaller amount of yeast, this first rise might take a while! Place the bowl in a warm, draft-free spot. Let it rise until it has roughly doubled in size. This could take anywhere from 2-4 hours, or even longer depending on the temperature of your room. Be patient!
Prepare the Peach Swirl: While the dough is rising, prepare your peaches. Peel, pit, and dice the 2 peaches into small pieces. In a medium bowl, combine the diced peaches, the remaining 14 1/2 teaspoons of granulated sugar, the 2 tablespoons of cornstarch, and the 1 lemon peel (you can leave the peel whole or roughly chop it, we'll remove it later). Stir gently to coat the peaches. Let this mixture sit and macerate while the dough finishes its first rise. The sugar will draw out juices, and the cornstarch will be ready to thicken them.
Punch Down and Chill (Optional but Recommended): Once the dough has doubled, gently punch it down to deflate. For easier handling, especially with a sticky dough like brioche, you can cover it and pop it in the refrigerator for 30-60 minutes. This makes rolling easier!
Assemble the Brioche: Lightly flour your work surface again. Turn the dough out and gently roll or pat it into a rectangle, roughly 12x16 inches.
Add the Peach Filling: Spoon the peach mixture over the dough rectangle, leaving about a 1-inch border clean around the edges. Discard the lemon peel from the peach mixture.
Roll it Up: Starting from a long edge, carefully roll the dough up tightly into a log. Pinch the seam closed at the bottom.
Shape and Place in Pan: Gently tuck the ends under slightly. Lightly grease a standard loaf pan (about 9x5 inches). Carefully lift the log and place it seam-side down in the prepared loaf pan.
Second Rise (Proofing): Cover the loaf pan loosely with plastic wrap or a tea towel. Let the dough rise in a warm spot again until it has nearly doubled in size and looks puffy. This will likely take another 1-2 hours.
Preheat Oven & Prepare Egg Wash: About 20 minutes before you expect the loaf to be ready for baking, preheat your oven to 375°F (190°C). In a small bowl, whisk the remaining 1 egg with a tablespoon of water or milk to make an egg wash.
Bake: Gently brush the top of the risen loaf with the egg wash. Place the loaf pan in the preheated oven. Bake for 35-45 minutes, or until the top is deeply golden brown and a skewer or thermometer inserted into the center (avoiding the peach swirls) comes out clean and the internal temperature reaches around 190-200°F (88-93°C). If the top is browning too quickly, you can loosely tent it with foil.
Cool: Carefully remove the pan from the oven. Let the brioche cool in the pan for about 10-15 minutes before gently removing it and placing it on a wire rack to cool completely. Trying to slice it too soon can make the peaches squish out!

Notes

Tips for Success:
- Be Patient with the Rise: With only 1/2 tsp of yeast, the dough will take longer to rise (2-4+ hours first rise, 1-2+ hours second). Find a truly warm spot and give it time. Don't rush it!
- Don't Skip the Butter: Adding the softened butter gradually and kneading it in fully is key to developing that rich, tender brioche texture.
- Properly Softened Butter: It's pliable, you can easily dent it with your finger, but it's not melted or greasy.
- Don't Over-flour: Brioche dough is naturally sticky. Use just enough flour on your surface to prevent sticking, but don't work too much extra flour into the dough, or your bread will be tough.
- Cool Completely: It's tempting to slice into warm bread, but the peach filling needs time to set as it cools.

How to Store It:
- Store completely cooled brioche in an airtight container or wrapped tightly in plastic wrap at room temperature for 2-3 days.
- For longer storage, refrigerate for up to a week.
- To freeze, slice the cooled loaf and freeze slices in a freezer-safe bag or container for up to 3 months. Reheat in toaster or microwave.

FAQs:
- Can I use frozen peaches? Yes! Thaw completely and drain off as much liquid as possible.
- Why is my dough not rising? Could be inactive yeast (check expiry), liquid too hot initially, or rising spot not warm enough. Patience is key with less yeast.
- Can I make rolls instead of a loaf? Absolutely! After the first rise, divide dough, flatten, add filling, shape into rolls, proof on baking sheet, and bake at same temp for less time (20-30 mins).
- The peach filling is runny. What happened? Cornstarch might not be mixed evenly, peaches were extra juicy, or bread was sliced before fully cooled. Cool completely before slicing!