Pesche dolci - È sempre mezzogiorno 09/09/2025

https://www.raiplay.it/programmi/esem... - Fulvio today talks about a product that's always present in bakeries in Central Italy: sweet peaches! Why are they called that? The peach isn't there, but the shape is: two half-spheres of brioche dough joined together, filled with custard, soaked in alchermes, and rolled in sugar... they look just like real peaches! It's a classic brioche dough. In some versions, instant yeast is used to create a more "biscuit-like" dough, for example in the Perse area! In others, however, traditional brewer's yeast is still used, for a softer, crispier version. Dough ingredients: 500 g plain flour 12 g fresh yeast 120 ml milk 75 g sugar 3 eggs 80 g butter 10 g salt Zest of 1 orange Zest of 1 lemon Egg for brushing For the filling: Pastry cream 50 ml Alchermes To decorate: Sugar Mint Proofing: Dough let rise until doubled in size at room temperature Balls let rise for 1.5 hours at room temperature Baking: 180°C for 30 minutes