Roasted peach brioche recipe
Roasted peach brioche with Parma ham, courgette and ricotta salad Piled up and packed full of summer flavours, these homemade brioche celebrate sweet and savoury in every mouthful. 150g/5½oz strong white flour1 tsp caster sugar½ tsp vanilla extract10g/⅓oz fresh yeast2 large eggs, beaten120g/4¼oz salted butter, softened1 tsp salt 150g/5½oz strong white flour 1 tsp caster sugar ½ tsp vanilla extract 10g/⅓oz fresh yeast 2 large eggs, beaten 120g/4¼oz salted butter, softened 1 tsp salt 1 peach, quartered1 green courgette, thinly sliced1 yellow courgette, thinly sliced1 red chilli, diced1 lemon, juice and zest1 tbsp chopped fresh mint2 tbsp olive oil3 slices Parma ham100g/3½oz Westcombe ricotta or feta1 tbsp toasted pine nutssalt and freshly ground black pepper 1 peach, quartered 1 green courgette, thinly sliced 1 yellow courgette, thinly sliced 1 red chilli, diced 1 lemon, juice and zest 1 tbsp chopped fresh mint 2 tbsp olive oil 3 slices Parma ham 100g/3½oz Westcombe ricotta or feta 1 tbsp toasted pine nuts salt and freshly ground black pepper Method To make the dough, mix the flour, sugar, vanilla and yeast in a bowl. Work until crumbly and evenly distributed. Now beat in the eggs and soft butter until you have a sticky but elastic dough.Cover the bowl, leave to one side for an hour to swell in size then chill overnight in the fridge.The next day, remove the dough from the fridge and allow to come to room temperature. Twist and break of a large golf ball-sized amount per person, roll into a round and flatten with the heel of your hand.Place the shaped dough on a non-stick baking tray. Cover and leave to rise for another hour or so, somewhere warm.Arrange the fruit over the top and bake at 200C/180C Fan/Gas 6 for 15 minutes, then remove. Toss the courgettes in a bowl with the chilli, lemon juice and zest, mint and oil. Season well with salt and freshly ground black pepper.Arrange the Parma ham over the brioche, pile up the courgettes and break over the cheese. Serve warm. To make the dough, mix the flour, sugar, vanilla and yeast in a bowl. Work until crumbly and evenly distributed. To make the dough, mix the flour, sugar, vanilla and yeast in a bowl. Work until crumbly and evenly distributed. Now beat in the eggs and soft butter until you have a sticky but elastic dough. Now beat in the eggs and soft butter until you have a sticky but elastic dough. Cover the bowl, leave to one side for an hour to swell in size then chill overnight in the fridge. Cover the bowl, leave to one side for an hour to swell in size then chill overnight in the fridge. The next day, remove the dough from the fridge and allow to come to room temperature. Twist and break of a large golf ball-sized amount per person, roll into a round and flatten with the heel of your hand. The next day, remove the dough from the fridge and allow to come to room temperature. Twist and break of a large golf ball-sized amount per person, roll into a round and flatten with the heel of your hand. Place the shaped dough on a non-stick baking tray. Cover and leave to rise for another hour or so, somewhere warm. Place the shaped dough on a non-stick baking tray. Cover and leave to rise for another hour or so, somewhere warm. Arrange the fruit over the top and bake at 200C/180C Fan/Gas 6 for 15 minutes, then remove. Arrange the fruit over the top and bake at 200C/180C Fan/Gas 6 for 15 minutes, then remove. Toss the courgettes in a bowl with the chilli, lemon juice and zest, mint and oil. Season well with salt and freshly ground black pepper. Toss the courgettes in a bowl with the chilli, lemon juice and zest, mint and oil. Season well with salt and freshly ground black pepper. Arrange the Parma ham over the brioche, pile up the courgettes and break over the cheese. Serve warm. Arrange the Parma ham over the brioche, pile up the courgettes and break over the cheese. Serve warm.