Have you ever had fruit from Frog Hollow Farm? It’s incredible – juicy and delicious raw or cooked. My friend introduced me to the product about two years ago and now I’m hooked. To say he’s a fan would be an understatement.
Why? The guy visits the Ferry Plaza Farmers Market nearly every weekend to purchase pounds of the purveyor’s produce. “Frog Hollow fruit is the best!” he often says. And it’s true.
As luck would have it, the kind folks at Frog Hollow Farm recently gifted me a box of Cal Red and O’Henry peaches as a “thank you” for featuring their fruit on my Instagram feed. (Farmer Al actually presented the package when I stopped by their stand in the City!)
I was over the moon and immediately started contemplating how I would put the reward to use. It didn’t take long to come up with ideas. First, I whipped up a batch of peach sticky rice for my friend, the Frog Hollow Farm devotee. Next, I cut up a few pieces to throw into salads (like this and this).
And then I prepared a bubbly peach pull-apart bread drizzled with brown butter-cinnamon glaze.
The lovely loaf is pillowy soft and subtly sweet (unlike some yeast bread recipes). And it’s gigantic! Thankfully, I was able to offload nearly half of the peach pull-apart bread on my parents, who popped in on Sunday. Otherwise, I would have devoured it in a couple of sittings.
Recipe adapted from Tutti Dolci.
- 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
- 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)
- 1 tablespoon unsalted butter
- ½ cup powdered sugar
- ⅛ teaspoon ground cinnamon
- 1 tablespoon milk
- 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.
- 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.
- 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.
- Lightly grease a 9" or 10" tube pan. Place the pan on a baking sheet lined with foil.
- 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.
- Cover loaf with a clean kitchen towel and let rise until doubled in size, about 1 hour.
- About 15 minutes before dough has finished rising, preheat oven to 350 degrees.
- 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.
- Let loaf cool on a wire rack for 30 minutes before removing from the pan.
- 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.
