Este brioche é a combinação perfeita entre a riqueza da massa francesa e a frescura do recheio de pêssego e queijo cottage. Macio, ligeiramente doce e com um toque frutado, é ideal para um pequeno-almoço especial, um brunch de fim de semana ou um lanche sofisticado. A sua preparação, embora exija algum tempo de espera, é um processo gratificante que resulta num pão doce delicioso e visualmente apelativo.

Ingredientes

  • Massa:
  • 6 gramas de fermento
  • 250 gramas de farinha de trigo
  • 3 colheres de sopa de açúcar
  • pitada de sal
  • 3 ovos
  • 100 gramas de manteiga
  • 1/2 xícara de água
  • Recheio:
  • 250 gramas de queijo cottage
  • 4 colheres de sopa de açúcar
  • 1 ovo
  • 2 pêssegos grandes, descascados e em cubos

Preparação

  1. Use 1/2 xícara de água morna, dissolva o fermento, 1 colher de sopa de açúcar e 1 colher de sopa de farinha.
  2. Espere até que a mistura de fermento duplique.
  3. Em uma tigela grande, peneire a farinha, despeje o fermento, adicione 2 colheres de sopa de açúcar, sal e ovos.
  4. Amasse bem até que os ingredientes estejam bem combinados e a massa esteja macia e uniformizada.
  5. Adicione a manteiga macia, pouco a pouco, misture bem.
  6. Deixe a massa descansar por 1,5 hora. Cubra a tigela com um pano para evitar a secagem. Massa deve aumentar.
  7. Amasse novamente a massa, envolva com papel alumínio e leve à geladeira por cerca de 6 horas (pode ser durante a noite, mas não mais do que 12 horas).
  8. Prepare recheio, misture o queijo cottage com açúcar e ovo.
  9. Abra a massa em forma retangular no papel manteiga.
  10. Espalhe a mistura de queijo, polvilhe com frutas.
  11. Dobre os lados mais curtos de forma retangular, de modo que as extremidades se encontrem no meio. Corte ao meio (onde o fim da massa se encontra), então em 6 listras.
  12. Transfira a massa em papel manteiga para assadeira. Pincelar com ovo batido. Deixe descansar por 1,5 hora.
  13. Asse no forno pré-aquecido, em 190 graus C cerca de 25 minutos.

Ready to bake something truly special? Here is the recipe in English.

Brioche with Peach and Cottage Cheese

This recipe combines the rich, buttery tenderness of a classic French brioche with a delightfully light and fresh filling of cottage cheese and sweet peaches. It’s a wonderful pastry that feels both indulgent and summery, perfect for a special breakfast, a weekend brunch, or a sophisticated afternoon treat.

The secret to a great brioche is patience. The dough is enriched with eggs and butter, which makes it incredibly soft but also sticky and a bit challenging to handle. The long, cold rest in the refrigerator is a crucial step; it not only develops the flavour but also firms up the butter in the dough, making it much easier to roll out and shape.

Don’t be afraid to experiment with the filling. While peaches are a classic summer choice, this would be equally delicious with other stone fruits like apricots or plums. For a touch of warmth, you could add a pinch of cinnamon or nutmeg to the cottage cheese filling. This brioche is best served warm from the oven, perhaps with a light dusting of icing sugar.

Ingredients

  • Dough:
  • 6g active dry yeast
  • 250g plain flour
  • 3 tbsp sugar
  • Pinch of salt
  • 3 eggs
  • 100g butter
  • 1/2 cup (120ml) water
  • Filling:
  • 250g cottage cheese
  • 4 tbsp sugar
  • 1 egg
  • 2 large peaches, peeled and diced

Method

  1. In 1/2 cup of warm water, dissolve the yeast, 1 tablespoon of sugar, and 1 tablespoon of flour.
  2. Wait until the yeast mixture doubles in size and becomes foamy.
  3. In a large bowl, sift the flour, then pour in the activated yeast mixture. Add the remaining 2 tablespoons of sugar, the salt, and the eggs.
  4. Knead well until the ingredients are well combined and the dough is soft and smooth.
  5. Add the softened butter, a little at a time, mixing well after each addition.
  6. Let the dough rest for 1.5 hours in a warm place. Cover the bowl with a cloth to prevent it from drying out. The dough should rise significantly.
  7. Knead the dough again briefly, then wrap it in plastic wrap and place it in the refrigerator for about 6 hours (it can be left overnight, but no longer than 12 hours).
  8. Prepare the filling by mixing the cottage cheese with the sugar and egg.
  9. On a piece of baking paper, roll the chilled dough out into a rectangular shape.
  10. Spread the cheese mixture over the dough, then sprinkle with the diced peaches.
  11. Fold the two shorter sides of the rectangle so that the ends meet in the middle. Cut the dough in half down the centre seam, then cut each half into 6 strips, creating 12 strips in total.
  12. Transfer the dough on the baking paper to a baking sheet. Brush with a beaten egg. Let it rest for a final 1.5 hours.
  13. Bake in a preheated oven at 190°C (170°C Fan / Gas Mark 5) for about 25 minutes, or until golden brown.