Depending on where you live there is now fresh fruit a plenty. Even those of us that are still relishing the rhubarb in our gardens we can at least buy fruit from California and other southern states that taste great. I picked up a bunch of it at the store this week. I was so excited to see these fruits I admittedly went a bit overboard. One morning I decided to make muffins with the plums, white peaches and berries that are taking over my counter. Instead of mixing up a batch of muffins I just took out my bucket of brioche dough and used that. The result is fabulous! Here’s how:

I took about 2 ounces of Brioche dough from page 189 (about an apricot sized piece), formed it into a disk and pressed it into a buttered muffin tin. I let the dough rest for about 1 hour at room temperature, granted it is quite warm in my un-airconditioned kitchen. If you are blasting the AC you may need to let them rest for up to 1 1/2 hours. Once they have rested then place the fresh fruit into the dough, make sure you really press it all the way down into the dough. It will rise and pop the fruit right out if you don’t get it really secured in there. Drizzle the top with sugar and bake at 350° for about 20-25 minutes. Cool slightly, dust with powdered sugar and enjoy!