Sovrano Limoncello Peach Dessert


For or the brioche dough (makes about 60 pieces)

  • 550 g flour
  • 450 g of flour manitoba
  • 240 g of sugar
  • 140 g of butter
  • 500 g of whole eggs (10 eggs)
  • 35 g of yeast
  • 40 g of honey
  • 20 g candied orange
  • 1/2 Heilala vanilla bean
  • 70 g of water
  • a pinch of salt

First step:

Pour into the mixer: 450 g of flour, 2 eggs, 60 g of sugar and stir with a whisk. Dissolve the yeast in the dough and and pour it slowly into the mixture. When the dough has taken form and begins to string, gradually add 60 g soft butter. Work until the dough is mixed, remove the whisk and replace it with a hook. Knead until the dough strings and comes away from the sides of the bowl. Engrave cross on the surface and put it in a protected place to rise at a temperature of about 27 ° C until it has tripled in volume (about 90 minutes).

Second step:

Pour the remaining flour into the bowl of the mixer. Stirring with a whisk, add the eggs, the remaining sugar, honey, the inside of the vanilla bean, a pinch of salt, and candied orange puree. Add the remaining softened butter in small pieces and continue the process until it forms a smooth mixture. Add the first mixture and continue processing. Replace the whisk with a hook and continue until the dough is smooth and silky. Let rise at a temperature of about 27 ° C for about 90 minutes or until the dough has doubled in volume.

Third step:

form pieces of dough about 1 cm high and 2.5 cm round and place them onto some baking paper, and let rest for 10 minutes. Then, with the index and middle finger together, slightly lower the dough to form into discs. Let rise for 4-5 hours at 18-20 ° C.

To cook:

The oven must be very hot so that the dough will rise but, at the same time, bake optimally also inside.
It takes 6-7 minutes at 220-230 ° C.
But every oven is a case in itself.


Just before soak each peach with Sovrano Limoncello fill with custard cream and sprinkle with granulated sugar.


Sovrano Limoncello

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