A delicious and vintage peach flip, which is a braided peach danish, with a sweet dough and using peach jam. A wonderful anytime baked treat. Enjoy with a sweet glaze or powdered sugar dusted.
For years now, my Mom has been encouraging me to bake this Peach Flip. She dug out the original recipe, from a vintage cookbook, scanned and emailed it to me over five years ago (Yikes!). And every once in a while, she’d ask me if I’d made it yet. And I hadn’t (Insert a bit of daughter guilt here). But I swore I would eventually get around to it and look Ma … I finally did!
First, I have to share a bit of the scanned recipe. Somehow, it’s more fun baking from a yellowed, vintage recipe page, even if it was scanned and emailed. According to the caption, this recipe was an “Award Winner” from Mrs. Christine Foster of Pennsylvania.
This peach danish is a great place to use some of your peach (or apricot) jam. I did take some liberties with the shaping the loaves, which originally called for forming into a crescent and then cutting a slice down the centre. I love to twist dough though, because I always think it looks so pretty when baked. So that’s what I did with these loaves.
I finished each loaf differently, as well. The first, above, was baked with almonds on top and then dusted with icing sugar once cooled. The second got a drizzle of vanilla icing.
Recipe Tips
This recipe makes two large loaves. I froze one, but if you don’t need a lot or don’t want to freeze, I’d suggest halving this recipe and just making one loaf. (It would be great for keeping one and sharing the other, though).
My Mom always made this with Peach Marmalade, which contains some orange and maraschino cherries. If you happen to have some, it’s a good choice. If not, try adding a bit of orange zest to your peach jam and even a few diced maraschinos, if you have some on hand.
Enjoy your Peach Flip Bread either dusted with powdered sugar or with a sweet glaze.
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Get the Recipe: Peach Flip (Braided Peach Danish)
Ingredients
- 4 1/2 teaspoons (18 g) active dry or instant yeast
- 1/2 cup (125 ml) warm water, 110° to 115°
- 1/2 cup + 2/3 cup (233.33 g) white sugar, DIVIDED
- 3/4 cup (170.25 g) butter, softened, divided
- 1/2 cup (122 ml) milk, warmed to 110° to 115°
- 2 teaspoons (12 g) salt
- 3 large (3) eggs
- 5 cups (625 g) all-purpose flour, plus more as needed
- 1 cup (14 ml) peach or apricot jam or marmalade
- Optional 2 tsp. orange zest
- 2 teaspoons (5.2 g) ground cinnamon
- Optional Sliced almonds, for top
Instructions
- In a large bowl or the bowl of a stand mixer with the paddle attachment, dissolve the yeast in the warm water. Add 1/2 cup sugar, 1/2 cup of the butter, milk, salt, eggs and 2-1/2 cups of the flour. Beat until smooth. If using a stand mixer, switch to the kneading hook. Stir in enough remaining flour to form a stiff dough.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes or knead with the mixer until smooth. Place into a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Deflate dough. Turn onto a floured surface and divide in half. Roll each piece into a 24-in. x 13-in. rectangle. Spread 2 tablespoons of butter and 1/3-1/2 cup peach preserves to within 1/2 in. of edges. If using orange zest, sprinkle over the preserves. Combine the cinnamon and remaining sugar. Sprinkle over preserves.
- Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. Place, seam side down. With a sharp knife, cut the roll in half lengthwise. Pinch one end together and twist the two strands together 3 or 4 times, keeping the cut edge facing upwards as much as possible. Pinch together the other end. Place onto a large greased baking sheet. Repeat with the second piece of dough.
- Cover and allow to rise until puffy, about 30 minutes. If using almonds, scatter a few on top before baking.
- Bake in a pre-heated 350° oven for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
- Yield: 2 loaves (20 slices each).
- Optional Vanilla Glaze: 1 cup icing (powdered) sugar, 1 tsp. vanilla and 2-3 tsp. milk (or enough to make a glaze that will fall off a spoon). Combine and stir until smooth.
More Peach Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
My Mom also made this recipe . It was our traditional Christmas Breakfast. I have continued this tradition with my family. It is yummy! Don’t add extra jam, though. It will run out and burn. Been there, done that. I always use apricot preserves , as it has more flavor than peach. After adding the cinnamon and sugar to the filling, I sprinkle on 1/3 cup of chopped walnuts or pecans before rolling the dough up. My mom always shaped it into the crescent shape, as have I. Other than that, my recipe on the card from Mom’s box is exactly the same. She also said that it was a Pilsbury Bakeoff Grand Prize winner. I don’t know what year. I am 69, so you can do the math! It was a real kick to see the recipe here!
Hi Cynthia and I love that this was popular in your family, too! I haven’t tried apricot jam (but I will!). My Mom always made it after she made her peach jam. I guess the jam reminded her to bake it :)
This was so good and looked so pretty, thanks for this great recipe!
So glad you enjoyed it, Jola :) Thanks so much!
I love that you posted this recipe along with the picture of the woman who submitted it and won the “grand prize”! My mother made peach flip every year at Christmas from this same recipe. When I married I started making it a family tradition too and after my mother died, I found this original recipe among her baking files. My grandchildren, son & daughter-in-law beg me to make it for our annual Christmas brunch. (I will be teaching my grandchildren how to make it!) It is delicious and easy to make – I use either peach or apricot jam in the filling along with ground walnuts, cinnamon & sugar. Thank you for posting this very old recipe!
Hi Kathleen and yes, this is a great recipe, very worthy of that prize! Thanks so much :)
Hi
I ‘m wondering can I do tomake for half size of amount ( 1 loaf instead 2) for this recipe ? Our family member is only adult and 3 people. I don’t think we can eat this all within fresh bake.
If so, I just do half of every ingredients you think ?
Hi Yuri and yes, you can absolutely halve the recipe and make just one loaf. (Half of all ingredients listed should do just fine :)
Gorgeous yeast coffee cake and I will be making this! Beautiful!
Thanks so much, Jamie! Enjoy :)
I think I’ve pinned almost every bread from your website! They all sound so delicious, I just had to leave a comment. Also, I have to say as a fellow blogger – bravo on your website design. It was so easy to find exactly what I was looking for.
Can’t wait to try the breads :)
Thanks so much, Caitlin. Baking bread is my happy place, so you can be sure there will be more, too :)
Nice fun to re-cake your peach flip! And fab taste…
ciao
Silvia
Thanks Silvia. Your bread looks beautiful. I love this “re-cake” idea!
This looks great! :) I was just wondering how you shape it. I read the recipe twice but I can understand how you shape the roll the way in the picture.
Hi Selena, You basically roll up the filled dough jelly-roll style (like usual for a loaf of bread). Once it’s rolled, take a sharp knife and cut down the centre of the log, lengthwise, making two pieces of dough. Lay the side-by-side, cut side facing up, and twist them together, pinching the ends together. Does that help?
Hi, I’m Silvia an italian blogger.
I with 4 friends of mine have created a group named “re-cake”.
We surf the net looking for a tasty, lip-smacking cake and we prepare it.
We are pleased to inform you that we have chosen one of your wonderful recipe and now it’s mentioned on all the italian social networks!
We hope you will enjoy it!!!!!
If you want to see what we have done, these are our links: http://trafornelliepennelli.blogspot.it, http://www.acquaefarina-sississima.com, http://ilfiordicappero.blogspot.it, http://dolcizie.blogspot.it, http://amichecucina.blogspot.it.
Bye and see you soon.
Silvia.
Hi Silvia. Wow! So much fun and you all did a great job “re-caking” :) Don’t you love the internet? It’s truly universal.
Hi, I’m Silvia an italian blogger.
I with 4 friends of mine all bloggers, have created a group named “re-cake”.
We surf the net looking for a tasty, lip-smacking cake and we prepare it.
We are pleased to inform you that we have chosen one of your wonderful recipe and now it’s mentioned on all the italian social networks! We hope you enjoy it!!!!
If you’d like to see what we have done these are our blogs: http://trafornelliepennelli.blogspot.it ,http://amichecucina.blogspot.it, http://dolcizie.blogspot.it, http://ilfiordicappero.blogspot.it, http://www.acquaefarina-sississima.com)
Bye and see you soon.
Silvia.
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I love sweet breads! Perfect for breakfast with a hot cup of coffee! :)
Me too, Liz! Hope you’re having a great summer, despite the lousy weather lately.
I love how you’ve finished each loaf differently, they look lovely and sound delicious.
Thanks Laura. This way I never have to decide which way to go :)
Preserves and orange zest in a loaf!…. I love this idea. I think the almond/sugar topping is especially beautiful but it’s hard to choose a favorite :) Thanks for sharing one of your family’s vintage recipes! Things like these carry so much meaning and enjoyment from many years :)
I agree, Sophie. The almond loaf was a stunner, but the glazed one was yummy, too. I was just glad I finally got around to making it (procrastinated a bit there :)
Gorgeous bread, I love the twisted shape!
Thanks so much, Laura. We are just enjoying the frozen (now thawed loaf) now and just as good as the first one!