My newest obsession is prosecco peach shortcakes — and for good reason.
These little summer desserts are impossibly cute and even more delicious. Prosecco-poached peaches paired with vanilla ice cream tucked into homemade salted brioche buns make a dessert that’s as dreamy as it sounds.
Also, I admit — I enjoy a little alliteration.
At a local ice cream shop I used to pass on brioche ice cream sandwiches because I wanted texture — something crisp like a cone — or just ice cream served in a bowl. But when I baked my own brioche buns, sprinkled them with flaked sea salt, added prosecco-poached peaches and scoops of vanilla bean ice cream, I changed my mind completely.
It’s the perfect balance of soft, salty, sweet and boozy. Seriously, if heaven had a flavor, this would be it.
The brioche buns are spectacular — rich, fluffy and versatile. We’ve used them for burgers and sandwiches, and they’re a revelation. Homemade bread elevates everything, and brioche is especially indulgent.
I include tips at the end of the recipe for using the brioche for ice cream sandwiches too — yes, you can make those with these buns.
The peaches alone are outstanding — intensely flavored and impossibly good. The prosecco reduces into a fragrant syrup that amplifies both the peach and bubbly notes. Don’t toss the syrup: it’s amazing drizzled over ice cream, stirred into cocktails, spooned over yogurt, or enjoyed straight from a little bowl. It keeps well in the fridge for a few days.
I adore it so much I’ll often steal spoonfuls while the peaches are cooling. You’ll find reasons to use this prosecco syrup, I promise.
The combination of salted, pillowy brioche, cold creamy vanilla ice cream and warm, syrupy prosecco peaches is simply unforgettable. These are wonderful served as a dessert, but they’re also great spooned over yogurt for an elevated breakfast.
Why not make these every weekend? They belong in the summer rotation forever.
Prosecco Peach Shortcakes
Prosecco Peach Shortcakes on Salted Brioche
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Ingredients
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
Instructions
salted brioche buns
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Stir the milk, warm water, yeast and sugar together in a bowl. Let sit until foamy, about 15 minutes.
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In a large bowl or the bowl of a stand mixer, combine the bread and all-purpose flours with the salt. Work the softened butter into the flour with your fingers until it resembles coarse crumbs.
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Add the yeast mixture and the beaten egg to the flour mixture. Mix on low until a dough forms. Knead by hand on a floured surface or in the mixer on the lowest setting for 8 to 10 minutes. The dough should be sticky — avoid adding extra flour.
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Place the dough in a lightly oiled bowl, cover and let rise until doubled, about 1 to 2 hours.
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Line a baking sheet with parchment. Divide the dough into 8–10 equal pieces (12 for smaller buns), shape into rounds, place 2–3 inches apart and cover. Let rise another hour.
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Preheat oven to 400°F (200°C). Place a pan of water on the bottom rack to create steam.
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Brush the buns with the egg wash, sprinkle with flaked sea salt and bake 15–20 minutes, turning the pan halfway through. Cool completely before filling.
prosecco peaches & shortcakes
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Combine prosecco and sugar in a saucepan over medium heat, whisking until the sugar dissolves. Add the sliced peaches and bring to a simmer. Cook until peaches are tender, about 5 minutes. Remove from heat and cool to room temperature; store in a sealed jar in the fridge if not using immediately.
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To assemble, split a brioche bun and add a scoop of vanilla ice cream. Top with several spoonfuls of prosecco peaches and some of the syrup. Add a pinch of flaked sea salt and garnish with fresh mint. Serve right away.
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Tip: Make ice cream sandwiches by placing ice cream and peaches (skip extra syrup) between two brioche halves, wrap tightly in plastic and freeze at least 4 hours before serving.
Notes
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Weekend plans: already decided.