French croissant buns with peaches

French sweet buns you can buy on every korner of French cities and towns. Made of croissant like dough – yeast dough with large amount of butter which causes the effect of foliating and layering. It is a kind of puff pastry but the addition of yeast gives extra volume and fluff. This pastry is used in France for all kind of buns, Rolls and croissants. The filling is optional: fruits, chocolate, custard etc. I used sliced peaches and nectarines chich are very stable during baking and have nice, summer taste. Enjoy!

 

about 18 pieces

 

Dough:

  • 2 ¾ cups bread flour
  • 5 teaspoons dried yeast
  • ½ cup lukewarm milk
  • 1/3 cup sugar
  • 1 ½ teaspoons salt
  • 3 tablespoons butter, melted
  • ¼ cup lukewarm water
  • 1 cup butter, softened

Filling:

  • 1 egg
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 5-6 fresh peaches and/or nectarines, sliced

 

 

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture and melted butter, slightly cooled.  Add water and mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready set it aside, cover and let stand in a warm place for 20 minutes to rest.  

Place the dough on a floured surface and roll out into a 10 x 15 inch rectangular, cover and allow to rise for 30 minutes.  Dot the dough’s rectangle with half of the softened butter. Fold the top third of the rectangle down onto the middle, then fold the bottom third up, so the pastry is folded in thirds. Roll out into a rectangle again, fold into thirds again, cover with cling film and place in fridge for 40 minutes. Remove the dough from the fridge and roll out as before. Spread the remaining butter over the dough and fold as before into thirds. Roll out into rectangle and fold into thirds. Cover and refrigerate for further 40 minutes. In this point you can leave the dough in the fridge for overnight and continue the work next day.

Remove the dough from the fridge and roll out into ¼ inch thick rectangle. Cut the rectangle into 3 x 3 inch squares. Brush each with egg wash and top with sliced peaches. Brush the top with melted butter and sprinkle with sugar. Allow to rest when the oven is preheating.

Preheat the oven to 400°F and bake buns for 12-14 minutes (until golden).


 

Category: Yeast cakes.

Tags: peach, yeast.

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