Peach Pull-Apart Bread
 
 
Makes 1 9" or 10" round loaf
Ingredients
Dough:
  • 1 cup milk
  • 2¼ teaspoons active dry yeast
  • ¼ cup granulated sugar, divided
  • 4 tablespoons unsalted butter, room temperature
  • 1 large egg, room temperature
  • 3½ cups all-purpose flour
  • ½ teaspoon salt
Topping:
  • 2 tablespoons milk
  • 2 tablespoons unsalted butter, room temperature
  • ½ cup light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1½ cups peeled and diced peaches (see notes)
Glaze:
  • 1 tablespoon unsalted butter
  • ½ cup powdered sugar
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon milk
Instructions
Make the dough:
  1. In the bowl of a stand mixer fitted with a paddle attachment, heat milk until warm - about 30 seconds in the microwave should do. Add the yeast and 1 teaspoon granulated sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
  2. Add the remaining granulated sugar, butter, egg, 2 cups flour and salt and beat until combined. Add the remaining 1½ cups flour and beat until combined. Remove paddle attachment and knead with a dough hook on low speed until everything comes together to form a shaggy ball. Increase speed to medium and knead the dough until it's smooth and elastic - this will take about 5 minutes. Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, about 1 hour.
Make the topping:
  1. In a small sauce pan, combine the milk, butter, brown sugar, cinnamon and nutmeg. Cook over medium heat and whisk until smooth. Remove from heat and set aside.
Shape and bake the bread:
  1. Lightly grease a 9" or 10" tube pan. Place the pan on a baking sheet lined with foil.
  2. After the dough has risen, punch it down and divide into 24 equal pieces. Gently shape each piece into a ball and transfer to the prepared pan; space balls slightly apart and arrange them in two layers. Scatter the peaches over the dough and drizzle topping over the peaches.
  3. Cover loaf with a clean kitchen towel and let rise until doubled in size, about 1 hour.
  4. About 15 minutes before dough has finished rising, preheat oven to 350 degrees.
  5. Bake for 35 minutes until golden brown. If the top of the loaf gets too brown before it is done baking, cover loosely with foil.
  6. Let loaf cool on a wire rack for 30 minutes before removing from the pan.
Make the glaze:
  1. In a small sauce pan, melt butter over medium heat. Continue to cook, swirling pan occasionally, until deep golden brown. Immediately pour butter into a bowl and add the powdered sugar and milk. Whisk until smooth and drizzle glaze over cooled loaf.
Notes
To peel peaches, bring a medium pot of water to a boil. Meanwhile, score a small X in the bottom of each peach with a paring knife. Add peaches to pot and cook, uncovered, for 1 minute. Using a slotted spoon, transfer peaches to a cutting board. When cool enough to handle, rub off skins.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/peach-pull-apart-bread/