Sourdough Peach Pull-Apart Bread

5 from 1 vote

This Sourdough Peach Pull-Apart Bread is soft, gooey and filled with layers of sweet spiced peaches. It is topped with a buttery streusel, drizzled with vanilla glaze, and every single person who tried it went back for another piece.

Prep Time30

Cook Time1 15

Rise Time5

Total Time6 45

Course: Dessert

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Active Sourdough Starter (Levain):

40 grams sourdough starter scant 3 Tablespoons
40 grams all-purpose or bread flour ⅓ cup
40 grams water 2 Tablespoons + 2 teaspoons

Dough:

160 grams whole milk warmed to 100°F, ⅔ cup
120 grams active sourdough starter ½ cup
50 grams granulated sugar ¼ cup
5 grams salt 1 teaspoon
1 large egg
28 grams unsalted butter softened, 2 tablespoons
375 grams bread flour 2⅔ cups
5 grams vanilla extract 1 teaspoon

Filling:

42 grams butter softened, 3 Tablespoons
9 grams flour 1 Tablespoon
110 grams brown sugar ½ cup
1 teaspoon cinnamon
½ teaspoon nutmeg
275 grams peaches heaping 1 cup, about 3-4 smaller peaches

Streusel topping:

28 grams butter cubed, 2 Tablespoons
35 grams all-purpose flour ¼ cup
55 grams brown sugar ¼ cup
1 teaspoon cinnamon

Icing:

90 grams powdered sugar ¾ cup
30 grams milk 2 Tablespoons
3 grams vanilla extract ½ teaspoon

Instructions

Feed your sourdough starter - About 4 hours before making the loaf, build a levain or feed your sourdough starter at a 1:1:1 ratio (40 grams sourdough starter: 40 grams flour: 40 grams water). Cover and let it rest at 77–80°F until bubbly and doubled in size.
40 grams sourdough starter, 40 grams all-purpose or bread flour, 40 grams water
If you don’t have extra starter, add an extra 5–10 grams to each portion (starter, flour, and water) so you have enough to bake with and still keep your starter going.
Skip this step if your starter is already activated and ready to bake with.
Note: If you want to start the loaf in the morning, you can feed your starter a 1:5:5 ratio (12 grams active sourdough starter, 60 grams flour, 60 grams water) the night before and leave for about 10 hours at 72℉.
Mix dough - In the bowl of a stand mixer, combine the active sourdough starter, warmed milk, bread flour, salt, sugar, egg, butter, and vanilla. Knead on low speed for 8 to 10 minutes, or until the dough passes the windowpane test. To check, gently stretch a small piece of dough until it is thin enough to see light through without tearing. You can also knead the dough by hand.
160 grams whole milk, 120 grams active sourdough starter, 50 grams granulated sugar, 5 grams salt, 1 large egg, 28 grams unsalted butter, 375 grams bread flour, 5 grams vanilla extract
First rise - Transfer the dough to a medium-sized container. Cover, and let the dough rise in a warm spot until doubled in size, about 4–5 hours at 80°F.
Prepare filling - Once the dough has doubled, prepare the filling. In a small bowl, mix the softened butter, flour, brown sugar, cinnamon, and nutmeg until combined.
Peel and chop the peaches, then pat them dry with a paper towel to remove excess moisture.
42 grams butter, 9 grams flour, 110 grams brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 275 grams peaches
Roll out dough - Punch down the dough and roll it out into a 13.5”x10” rectangle.
Add filling - Spread the spiced brown sugar filling over the dough, then sprinkle the chopped peaches evenly on top. Pat away any excess liquid from the peaches before shaping.
Shape - Starting on the 13.5-inch side, cut the dough into three 4.5-inch-wide strips. Stack the three strips on top of each other with the filling facing up. Cut the stacked strips crosswise into five 2-inch sections.
Add to loaf pan -Turn each stack sideways so the fruit layers face the front of the loaf pan, then place them in a parchment-lined 9×5-inch loaf pan.
Second rise - Cover and let rise until puffy, about 1 hour at 80°F.
Prepare topping - Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the remaining ingredients to the bowl and, using a fork or your fingers, incorporate the ingredients until it resembles coarse crumbs. Sprinkle the streusel on top of the loaf.
28 grams butter, 35 grams all-purpose flour, 55 grams brown sugar, 1 teaspoon cinnamon
Bake - Bake in a preheated 350°F oven for a total of 75 minutes. Place a sheet pan on the rack underneath just in case it bubbles over. Bake for 45 minutes uncovered, followed by an additional 30 minutes with foil tented over the top. Bake until the internal temperature reaches 205°F. Let the pull-apart bread cool slightly and then transfer to a wire rack.
Make icing - In a small bowl, mix together the icing ingredients until combined. Drizzle the icing on top of the Sourdough Peach Pull-Apart Bread.
90 grams powdered sugar, 30 grams milk, 3 grams vanilla extract

Notes

Be sure to pat dry the peaches to remove excess liquid. If you don't the filling will be too runny.
If the dough is really sticky or hard to work with, even after a few minutes of kneading, you can slowly add a little flour until it comes together.
To ensure a really light and fluffy loaf, knead until it passes the windowpane test, meaning you can stretch a piece of the dough thin enough that you can see light through without it tearing.
Place a baking sheet on the rack underneath, just in case the loaf overflows the edges of the loaf pan.
The dough may be warmer than 80 degrees after kneading, depending on the mixer. You don’t need to worry about bringing the temperature down, it will likely just rise quicker. If the room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm here.

Nutrition