Glazed Yeasted Peach Fritters
Ingredients
- 2 cups flour + 2 tablespoon extra as necessary
- 2 1/2 tablespoons granulated sugar divided
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1 teaspoon salt
- 2 teaspoons Fleischmann’s Traditional Yeast
- 2 eggs room temperature
- 1/4 cup milk lukewarm, plus 1 tablespoon, as needed
- 8 tablespoons unsalted butter at room temp
- 2-3 peaches diced
- Oil for frying
- 1 cup powdered sugar
- 1/2 tablespoon milk + 1/2 tablespoon as needed
- 1/2 teaspoon vanilla
Fritters
Glaze
PRODUCTS
Instructions
- Heat up milk in the microwave for about 15 seconds until it is slightly warm but not hot.
- Add 1 teaspoon of granulated sugar from the total amount of sugar to your milk then add your yeast to that mixture. Set aside for 10 minutes.
- In the meantime, in a large bowl mix together the flour, cinnamon, cardamon, salt, and the rest of your sugar.
- In a small bowl, beat your eggs.
- Add your beaten eggs and yeast mixture to your dry ingredients and mix with a wooden spoon until it is mostly incorporated.
- At this point you can place this shaggy mixture in a stand mixer with a dough hook, beat on medium and slowly add your butter, a tablespoon at a time until it is incorporated. Beat in your stand mixer until the dough is uniform and smooth, about 10 to 15 minutes. It may take some time for your dough to come together, especially after butter is added so be patient. If your dough isn’t coming together after 10 minutes, add a tablespoon of flour and keep kneading.
- Alternatively you can knead your dough by hand. This is harder and messier but I tested out this method thoroughly. On a floured surface, add your shaggy dough (before you have incorporated your butter). Slowly incorporate butter into the dough a tablespoon at a time. It will get messy and sticky so keep about 2 tablespoons of flour next to you during this process to help you as you need. Incorporate flour as needed as your knead with your hand and be patient. Kneading with your hands can take 10 to 20 minutes for dough to come together depending on temperature in your kitchen, temperature of butter, and other factors.
- Once dough is smooth, form into a ball and place in a greased bowl. Cover with plastic wrap, then a dish towel and leave in warm place to rise for about one and a half hours or until double in size.
- When the dough is almost ready, dice two to three peaches. You can keep the skin on or peel them, choice is yours.
- When your dough has risen, punch it down, and place on a lightly floured surface.
- Roll to an oval that is about 1/2 inch thick.
- Place your diced peaches on the hand of the dough and fold it over. You want half of the dough to be mostly covered with some spacing (so about 1/2-3/4 cup of diced peaches.
- Use a knife or bench cutter to slice diagonally in one way, then the other so you are left with cubed dough and diced peaches.
- The step seems difficult but do it with confidence and trust in the process. Squish together your diced dough and peaches and form a thick log, divide the log into 4 pieces.
- Try and shape each of the 4 pieces into a circular or square shape. It may seem as though the pieces are not sticking together but don’t worry, do your best and arrange your four pieces on a parchment lined baking sheet.
- Cover loosely with a clean kitchen towel and let rise for 30 to 45 minutes. When your dough rises, it helps the fritters hold their shape, expanding and trapping pieces of peaches into the dough.
- In a large pot, heat frying oil to 325 degrees F. Be careful not to let the oil get too hot because the outside of the fritters will cook and brown before the centre is ready and no longer doughy.
- Using a spatula, hands, or individually cut out pieces of parchment with your dough on it, gently transfer the cut pieces of dough into the hot oil. I prefer the parchment method where I lower my dough into the oil using the parchment paper it is on, and slowly peel the parchment off.
- Fry fritters one at a time because they are pretty large for about 2 minutes per side. Remember to watch how quickly it is browning. Your dough should not brown instantly, this means your oil is too hot. It should be able to remain in the oil for at least 1 minute 30 seconds to 2 minutes before it needs flipping. After flipping, fry the other side until it is golden brown. It should be in the oil from 4-5 and a half minutes total. Your first doughnut is usually a good test.
- To make glaze, mix all your ingredients into a bowl, icing sugar, vanilla and milk.
- Mix until the glaze is the consistency you want, and add a little bit more milk to adjust texture or add more icing sugar if too runny.
- Let your fritters cool slightly on a paper towel lined rack. Remove the paper towel under the rack and drizzle glaze on the fritters. Serve immediately. Fritters are best eaten the day they are made.
Recipe created by: @travelandmunchies
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