Hey guys. After an unexpectedly extended hiatus, I’m finally back.
Long story short, July was extremely busy for me. It was a month of a lot of travel, a lot of work, a lot of studying and very little time, and as such, I found myself having to prioritize where I directed my attention. Unfortunately, blogging kept getting pushed further down the list.
I’m pushing it back up to the top for today, though. Not just because food blogging is a stress-reliever for me, and I could always use some of that, but also because I was really pleased with how today’s recipe turned out when I originally made it and I feel pretty strongly that any of you who decide to try it out will be too.
Peaches are the summer fruit, so far as I’m concerned. And while the go-to desserts are cobblers or pies, I like to try to find as many other ways to bake with them as I can besides just dessert, if for no other reason than to give myself excuses to eat them at all hours.
Frangipane is a smooth rich almond cream that gets made from a mixture of eggs, butter, sugar and almond flour/meal. I’d never made it before now, but I’d always heard that it pairs wonderfully with peaches, so I figure now was as good as ever a time to test that theory out for myself.
What I did for this was put together a standard sweet bread dough, and then an almond frangipane cream that I smeared onto the rolled out dough. Fresh peaches were sprinkled on top, and then the whole thing was rolled into a thick log. I cut the log into slices, then arranged the slices into a tube bundt pan. After a second rise, I baked it off in the oven, then drizzled a thin icing on top.
You can’t really tell from the pictures, but I’ll tell you myself that the frangipane is the real star of this bake. When it’s finished baking, it formed a streusel-like texture inside the dough that gave it a richness that isn’t overpowering or too sweet, and pairs so well with the freshness of the peaches.
Peach Frangipane Breakfast Bundt
- 3¼ to 3½ cups all-purpose flour, divided
- ¼ cup granulated sugar, plus 1 tablespoon, divided
- 2¼ teaspoons active dry yeast
- 2⅛ teaspoons kosher salt, divided
- 1 cup whole milk, warmed
- ½ cup unsalted butter, softened
- 1 large egg , room temperature and lightly beaten
- ⅔ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon LorAnn Sweet Dough Bakery Emulsion* optional
For Peach-Frangipane Filling
- 9 tablespoons unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 1/3 cups almond Flour
- 1/2 teaspoon cinnamon
- 3 large eggs
- 2 large, ripe peaches, peeled and cut into 1/2 cubes.
- 1 large egg beaten with 1 tablespoon water, to brush on dough
- 1 cup powdered sugar
- 1-2 tablespoons milk
Grease and flour a 16-cup bunt pan and set aside.
In a medium saucepan, cook milk and softened butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Sprinkle the active yeast on top of the milk, then add the 1 tablespoon of white sugar. Allow to sit for 10 minutes, until yeast is activated and frothy.
Meanwhile, In the bowl of a stand mixer (or in a large bowl) use a fork or a wire whisk to mix 1¼ cups flour, the cinnamon, the nutmeg the rest of the granulated sugar, and 2 teaspoons salt at low speed until combined.
(If using a standing mixer, use the dough hook attachment or if using a handheld mixer, use the dough hook attachments.) Add warm milk-yeast mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
Beat at medium-low speed, adding remaining ¼ cup flour, 1 tablespoon (8 grams) at a time as needed, until a soft, somewhat tacky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook. (Depending on the time of year and the temperature of your kitchen, you may or may not need to use it all.)
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes.
Meanwhile, make the filling: Beat together the butter and sugar until smooth and lightened in color, about 3 to 4 minutes at high speed. Scrape the sides and bottom of the bowl midway through to incorporate any residue.
Add the almond flour and cinnamon, stirring to incorporate.
Add the 3 eggs and beat until smooth, scraping the bottom and sides of the bowl as necessary. Refrigerate the filling until you’re ready to use it.
Once the dough has finished rising, Lightly punch down dough. Cover and let stand for 10 minutes. Turn out dough onto a clean surface, and roll into a 26×7-inch rectangle. Spread the filling evenly over the surface of the dough, leaving about 1 inch border uncovered. Spread the chopped peaches on top of the filling.
Starting with long side opposite border, roll up dough, jelly roll style; pinch seam to seal. Place seam side down, and gently shape to 26 inches long and even thickness, if necessary. (If you have time, I would recommend placing the log in the freezer for about 10-15 minutes. This will make the next step a lot less messy; but it’s okay if you’re short on time)
Using a serrated knife, cut log into 26 slices (about 1 inch thick each); dip knife in flour as needed.
Arrange slices evenly in prepared pan as desired, placing some slices with cut sides facing out around edges of pan and recoiling any slices tighter as necessary; press slices firmly into each other and grooves of pan. (It’s okay if almond filling spills out, just tuck/smear it back in between the slices once you place them in the pan.)
Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when pressed, 25 to 35 minutes.
Preheat oven to 350°F (180°C).
Bake until golden brown and an instant-read thermometer inserted near center registers at least 190°F (88°C), 25 to 30 minutes. Let cool in pan for 10-15 minutes. Invert loaf onto a serving plate.
Stir together icing ingredients to desire consistency. Use the tines of a fork to drizzle icing on top of bundt. Allow to harden about 10-15 minutes.
Sharing at Fiesta Friday #444.