Peach and Bourbon Jam filled in Brown butter infused Brioche Rolls
Blanche the peaches and remove the skin. Once the skin is removed, cube or slice up the peaches.
Add the sugar, brown sugar and bourbon. Cook until the peaches are soft.
Remove from heat and transfer into a sterilised bottle until the brioche rolls are ready.
Heat the milk to 110 degree F. In a bowl, add the sugar, yeast, honey and warm milk. Let the milk rest for a 10 minutes or until the yeast blooms.
Add the eggs and melted brown butter. Add the flour and knead the dough using the hook attachment of the stand mixer.
Add the softened brown butter and let the hook knead the dough for 10-15 minutes or until it becomes smooth ball of dough.
Transfer the dough into an oiled bowl, cover it and let it either rise over night or you can let it stay in a warm corner and let it double in about 1-2 hours.
Roll it out into rectangle on a well floured surface to about 1/2 inch thick.
Spread the peach bourbon jam on the rolled out dough. Roll the rectangle jam filled dough into cylinder like you would do cinnamon rolls.
Chill the dough for 10-15 minutes. Slice the dough and place them an inch and half apart in a quarter sheet pan.
Cover with cling film and keep it at a warm corner of the room to proof for 30 minutes to an hour.
Preheat the oven to 430F/ 225 C degrees. Brush the proofed rolls with egg wash (whisk the egg and brush with a pastry brush)
Bake for about 40-45 minutes or until it turns golden brown
Add the whipping cream in a bowl fitted with a whisk attachment on a stand mixer. Whisk the cream until soft peaks. Add mascarpone and cream cheese and whisk for 2 minutes on medium speed.
Add icing sugar and maple syrup and whisk for 2 -3 minutes.
Spread the frosting on the warm brioche rolls and enjoy!