Dessertscambreabakes
Peach Fritters
These peach fritters are filled with gooey brown-sugar-cinnamon peaches, fried until perfectly golden, and finished with a rich brown butter vanilla bean glaze. Soft and fluffy like classic apple fritters, they’re the perfect bakery-style treat for peach season.
👥 8 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 2h 45m🔥 Cook: 30 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- mixing bowl
- pot
- baking sheet
- knife
- pan
- whisk
📝 Preparation Steps
1
Make the Peach Filling
2
In a small saucepan, combine the peaches, brown sugar, and cinnamon. Cook over medium-low heat for 10–⏱️ 15 minutes, until the sugar has melted, has coated the peaches, and is bubbling.
brown sugar2 tablespoonscinnamon2 teaspoons
3
In a small bowl, stir together the cornstarch and water to make a slurry. Add it to the peaches and continue cooking for 2–⏱️ 3 minutes longer, or until thickened.
cornstarch1 teaspoonwater2 tablespoons
4
Transfer the filling to a shallow bowl and refrigerate until completely cooled.
5
Make the Fritter Dough
6
In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
7
Add the warm milk, egg, and egg yolk. Using the dough hook, knead on low speed until a rough dough forms, about ⏱️ 3 minutes.
large egg (room temperature)1large egg yolk (room temperature)1
8
With the mixer running on low speed, add the butter 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more.
9
Once all of the butter has been added, continue kneading for 5–⏱️ 7 minutes, or until the dough is smooth and elastic.
10
Shape the dough into a ball and place it back in the mixing bowl. Cover and let it rise in a warm place until doubled in size, about 1–⏱️ 2 hours.
11
Assemble & Fry the Fritters
12
Begin heating 2–3 inches of oil in a heavy-bottomed pot to 365°F (185°C). Line two baking sheets with wire racks. Cut eight pieces of parchment paper into roughly 5×4-inch squares and set aside.
13
Turn the risen dough onto a lightly floured surface and roll it into a 15×13-inch rectangle.
14
Spread the cooled peach filling into an even layer over the dough, then sprinkle 1 1/2 tablespoons of flour evenly over the filling.
15
Starting from the long side, roll the dough into a log.
16
Using a bench scraper or sharp knife, cut the log diagonally into 1/2- to 1-inch strips. Cut across the strips in the opposite direction to create small pieces of dough.
17
Sprinkle the dough pieces with an additional tablespoon of flour and gently gather them back into a rough log shape.
18
Cut the log into 8 equal portions. Working with one portion at a time, gently bring the dough pieces together. Sprinkle the top lightly with flour, then flip it flour-side down onto a parchment square. Sprinkle the top with a little more flour and press it into a 1/2-inch-thick disc. Repeat with the remaining portions.
19
When the oil reaches 365°F (185°C), fry one fritter at a time, maintaining an oil temperature between 355–365°F (180–185°C).
20
Using a skimmer or slotted spoon, flip the fritter parchment-side up into the spoon. Gently peel away the parchment paper, then carefully lower the fritter into the oil.
21
Fry for 1 1/2–⏱️ 2 minutes per side, or until deep golden brown.
22
Once fried, transfer to the prepared wire rack and repeat with the remaining fritters.
23
Make the Brown Butter Glaze
24
In a light-colored saucepan or sauté pan, melt the butter over medium heat until the milk solids at the bottom turn amber brown and the butter smells nutty.
25
Pour the browned butter into a heatproof bowl and let cool slightly.
26
In a medium bowl, whisk together the powdered sugar, milk, water, and salt until smooth. Whisk in the browned butter until fully incorporated.
powdered sugar2 cupswater2 tablespoons
27
Dip the tops of the fritters into the glaze, allowing any excess to drip off. Return them to the wire rack and let the glaze set before serving.
Nutrition Facts
calories
500 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
3 g
sugar Content
47 g
sodium Content
324 mg
protein Content
9 g
trans Fat Content
0.5 g
cholesterol Content
78 mg
carbohydrate Content
86 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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