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Prosecco Peach Shortcakes on Salted Brioche

Prosecco peach shortcake are out of these world! Prosecco poached peaches with vanilla ice cream on homemade salted brioche buns. To die for.
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salted brioche buns

  • 3 tablespoons milk
  • 1 cup warm water
  • 2 ¼ teaspoons active dry yeast
  • 3 tablespoons sugar
  • 3 cups bread flour
  • ½ cup all-purpose flour
  • 1 ½ teaspoons salt
  • 3 tablespoons unsalted butter softened
  • 1 large egg lightly beaten
  • 1 large egg + 1 teaspoon water beaten for egg wash

prosecco peaches & shortcakes

  • 1 cup prosecco
  • ¾ cup sugar
  • 4 peaches peeled and sliced
  • vanilla ice cream for serving
  • flaked sea salt for serving
  • fresh mint for garnish


salted brioche buns

  • In a bowl, stir together the milk, water, yeast and sugar. Let sit until foamy, about 15 minutes.
  • In a large bowl (or the bowl of your electric mixer – that’s what I use!), stir together the flours and salt. Take the butter and mix it into the flour using your fingers to make coarse crumbs.
  • Stir the yeast mixture and 1 beaten egg into the flours (or use your stand mixer on the lowest setting, just until a dough has formed. Knead the dough (either on a floured workspace with your hands, or in your stand mixer using the slowest settinfor 8 to 10 minutes. The dough will be sticky – don’t add more flour! You want it to be sticky.
  • Place the dough in a lightly oil bowl and cover it. Let rise for 1 to 2 hours until it has doubled in size.
  • Line a baking sheet with parchment paper. After the dough has risen, divide it into 8 or 10 equal parts (or even 12, for smaller bunand form them into buns. Place them on the baking sheet about 2 to 3 inches apart (they will rise!) and cover. Let them rise for another hour or so.
  • Place a pan of water on the bottom rack of your oven. Preheat the oven to 400 degrees F.
  • Brush the buns with the egg wash and sprinkle with the flaked sea salt. Bake for 15 to 20 minutes, turning the pan halfway through baking. Let cool completely before using.

prosecco peaches & shortcakes

  • Add the prosecco and sugar to a saucepan and heat over medium heat. Whisk until the sugar dissolves. Add the peach slices and bring the mixture to a simmer. Simmer until the peaches are tender, about 5 minutes. Turn off the heat and let the peaches cool to room temperature. You can store them in a sealed jar in the fridge once they cool!
  • To assemble the shortcakes, slice open a brioche bun and top with vanilla ice cream. Add a few spoonfuls of the peaches on top (with some syrup!) and a pinch of flaked salt if you want. Garnish with fresh mint. Serve immediately.
  • Note: you can also use these to make ice cream sandwiches. Sandwich the ice cream and peaches (no syrup, just the peachebetween the brioche and wrap tightly in plastic wrap. Freezer for at least 4 hours before serving!


buns from the ny times

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