Food & Dining

Kitchen Whiz: This Luscious Bun Is Tropical At Its Finest

Kitchen Whiz: This Luscious Bun Is Tropical At Its Finest

 

This soft, fluffy bread with a creamy and sweet filling is luscious both inside and out, perfect for summer especially when topped off with a sprinkle of a season favorite, coconut.

 

Peach Brioche

 

Brioche Dough

Ingredients:

1000g Bread Flour

200g Sugar 

17g Salt

12g Yeast 

450g Milk 

200g Butter

120g Egg Yolks

 

Directions:

1. Mix all ingredients for five minutes except for the butter.

2. Continue mixing while slowly adding butter, bit by bit. Continue mixing until the gluten has been fully developed.

 

Pastry Cream

Ingredients:

500g Milk

90g Egg Yolks

120g Sugar

15g Cornstarch

15g Flour

1/2pc Vanilla Bean 

60g Butter

 

Directions:

1. Boil the milk and the vanilla bean in a sauce pan.

2. On a separate bowl, mix the yolk, sugar, cornstarch, and fllour. Pour the boiling milk in the egg yolk mixture while stirring.

3. Pour the entire mixture back to the sauce pan. Cook over medium heat while constantly stirring with a whisk until mixture thickens.

4. Once the mixture thickens, add butter and cover using clean wrap. Set aside.

 

Toppings

Ingredients:

Peach Halves

Clear Glaze

Dessicated Coconut

 

Directions:

1. Get 55g of the brioche dough and round it. Flatten the dough using a rolling pin and place it inside a cup. Allow to proof for around 1 to 1.5 hours.

2. Pipe the custard mixture in the middle. Slice 1/3 of a peach half into a fan-shaped size then place it on top of the custard mixture.

3. Bake at 180 degrees celsius for around 10 minutes.

4. Allow to cool for a few minutes. After it has been cooled, apply glaze on the sides and sprinkle it with the desiccated coconut.

 

ALSO READ: Kitchen Whiz: An Easy-to-Make Cake for When Life is Isn't Quite So Easy

 

Recipe by Kumori Japanese Bakery's Chef Kharolyn Ang and Chef Liezl Lucena demonstrated during the "FOOD Tastings Summer Picnic Eats" event. Photograph from Instagram.com/ginnymata

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