Ingredients
Scale
- 500g (about 4 cups) all-purpose flour, plus extra for dusting
- 10g (2 teaspoons) instant dry yeast
- 50g (1/4 cup) granulated sugar
- 10g (2 teaspoons) salt
- 300ml (1 1/4 cups) lukewarm milk
- 60g (1/4 cup) unsalted butter, melted
- 1 large egg
- 250g (1 cup plus 2 tablespoons) unsalted butter, very cold
- 1 kg (about 2.2 lbs) ripe peaches, peeled, pitted, and sliced
- 80g (1/3 cup plus 1 tablespoon) granulated sugar
- 30g (1/4 cup) cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 100g (1/2 cup) granulated sugar
- 50g (1/4 cup) unsalted butter, melted
Instructions
- Whisk together flour, yeast, sugar, and salt.
- Whisk milk, melted butter, and egg in a separate bowl.
- Combine wet and dry ingredients; knead 8-10 minutes until smooth and elastic.
- Let dough rise in an oiled bowl for 1-1.5 hours, until doubled.
- Prepare butter rectangle and chill for at least 30 minutes.
- Roll out dough, encase butter, perform book fold, roll and fold dough three times, chilling 30 min between each turn.
- Mix peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt; let sit 15-20 minutes.
- Roll dough, spread peach filling, roll into log, cut into 12 slices.
- Place slices cut-side up in greased muffin tin, proof 30-45 minutes.
- Preheat oven to 375°F (190°C) and bake 25-30 minutes until golden.
- Combine sugar and melted butter; dip warm cruffins to coat tops.
- Let sugar set slightly before serving.
Notes
- Keep butter cold during lamination to create flaky layers.
- Chill dough between turns for better layers.
- Use ripe but firm peaches to avoid mushy filling.
- Best enjoyed fresh; store in an airtight container at room temperature for up to 2 days.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian