Peach Brioche Buns with Crumble

Aug 28

Soft Brioche Buns with Juicy Peach Filling (Yes, They’re as Good as They Sound)

Alright, hear me out—what if peach cobbler and a soft, buttery brioche bun had a delicious little baby? That’s exactlywhat this recipe is. And oh man... you need this in your life.

I made these the other day because I had a few peaches sitting on the counter that were just a little too ripe to slice and eat. You know the kind—juicy, sweet, kind of messy? Yeah, those. So instead of tossing them in a smoothie (boring), I went full baking mode and turned them into the filling for these dreamy peach brioche buns.

So here's what happens...

First, we make a rich brioche dough. It's buttery, fluffy, and honestly tastes like a soft roll that got invited to the dessert table. The dough comes together in a stand mixer—super easy, minimal mess, and you get that classic soft, stretchy texture without any drama.

While the dough rises (or naps in the fridge overnight, if you're planning ahead), it’s time for the filling.

Enter: the peaches 🍑

You just chop up a few fresh peaches—no need to peel unless you want to—and cook them down with sugar, sour cream, and a bit of flour or cornstarch to thicken things up. It turns into this glossy, golden, jammy goodness that’s basically peach pie filling. Smells amazing. Tastes even better.

Once the dough is ready, you shape it into 12 cute little balls, press a deep well in the center of each, and spoon in that peach filling. Not gonna lie, it’s kinda satisfying.

And the best part? The crumble topping.

You mix cold butter with flour, oats, and brown sugar until it’s nice and chunky—like the top of a fruit crisp. Sprinkle it generously over each bun and bake until everything’s golden and your kitchen smells like a peach-filled dream.

Finish with a quick vanilla glaze drizzle while they’re still warm and... yeah. It’s a moment.

A few things to love:

These buns are soft, buttery, and not overly sweet—perfect with coffee or tea.
The peach filling keeps them super moist and fruity.
That crumble on top? Total texture win.

Wanna switch things up?

Try a little cinnamon, nutmeg, or even cardamom in the dough or filling. Or swap the glaze for a dollop of whipped cream if you're feelin’ fancy.

So, what do you think? Sound like something you'd bake this weekend? Honestly, once you try these, you might start hoarding peaches just so you have an excuse to make them again.

Let me know if you try them—I’ll be over here licking glaze off my fingers.

Peach Brioche Buns with Crumble

Ingredients

Dough

50g granulated sugar (¼ cup)

7g active dry yeast (2¼ tsp or 1 packet)

1 cup lukewarm milk or water

2 large eggs, room temperature

1 large egg yolk, room temperature

113g unsalted butter, softened (½ cup or 1 stick)

½ tsp vanilla powder or 1 tsp vanilla extract

500g all-purpose flour (approx. 4 cups)

25g malted milk powder (or 25g more flour if unavailable)

Optional: ½ tsp cinnamon or ½ tsp cardamom

Peach Filling

½ cup sugar

2 tbsp flour

½ cup sour cream

2 cups fresh chopped peaches

Crumble Topping

56g cold unsalted butter, cubed (¼ cup or ½ stick)

55g brown sugar (¼ cup)

50g all-purpose flour (½ cup)

45g old-fashioned rolled oats (½ cup)

Glaze

1 cup powdered sugar

1–2 tbsp milk

Splash of vanilla

Directions

In the bowl of a stand mixer, combine lukewarm milk or water with sugar and yeast. Let sit for 5–10 minutes until foamy.
Add eggs, egg yolk, vanilla, flour, and malt powder. Mix with a dough hook until a rough dough forms, about 2–3 minutes. Add softened butter in pieces. Mix until fully incorporated. Knead on medium speed for 8–10 minutes until smooth and elastic.
Cover and let rise at room temperature until doubled in size, 1.5 to 2 hours. Or refrigerate overnight for slower proofing and easier shaping.
Combine sugar, cornstarch, sour cream, and apples in a saucepan. Cook over medium heat, stirring often, until thickened. Let cool slightly before using.
Punch down the risen dough. Divide into 12 equal pieces (about 85g each). Shape into smooth balls. Place on a parchment-lined baking tray. Lightly grease your fingers or the back of a measuring cup. Press firmly into the center of each bun to make a deep well. Fill each well with 1 to 2 tablespoons of peach filling.
Cover loosely and let rise until puffy, 45 to 60 minutes.
Combine butter, brown sugar, flour, and oats in a bowl. Rub with fingertips until the mixture holds clumps.
Preheat oven to 350°F (175°C). Brush exposed dough with beaten egg or milk.Top each bun generously with crumble. Bake for 18 to 22 minutes until golden.
Cool buns on a wire rack for 15 minutes. Mix powdered sugar with milk and vanilla until smooth. Drizzle glaze over warm buns.

Store in an airtight container at room temperature for up to 2 days.
Reheat in the oven before serving for best texture.