Peach Fritter Donuts with Brown Butter Maple Vanilla Bean Gl

• porsjoner: 12 servings
• aktiv tid: 45 minutes
• total tid: 2 hours 50 minutes

Ingredienser

3 cups (415g) diced peaches, about 3-4 medium peaches

1/2 cup (125g) brown sugar

1 1/2 tsp (3g) cinnamon

Pinch of salt

Juice of 1/2 a lemon, about 1/2 tbsp (7ml)

1 tbsp (8g) cornstarch + 1 tbsp (15ml) water, for slurry

1 tsp (4g) vanilla extract

3/4 cup (180ml) milk of choice, warmed to ~110F (I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot)

1/4 cup (50g) granulated sugar, divided

2 1/2 tsp (11g) active dry yeast (substitution: instant yeast)

1/2 cup (120g) Greek yogurt or sour cream, at room temperature

1/2 cup (113g) salted butter, melted and slightly cooled

2 eggs, at room temperature

1 tsp (4g) vanilla bean paste or extract

4 cups (480g) bread flour (substitution: all-purpose flour)

1 tsp salt

Avocado oil (or oil of choice), for frying

3 cups (360g) powdered sugar

12 tbsp (170g) salted butter, browned

2/3 cup (226g) maple syrup

4 tbsp (60ml) milk of choice

1 tsp (4g) vanilla extract or paste

Pinch of salt

Fremgangsmåte

Before diving in, I want to share a quick note — this recipe is a labor of love, but I will walk you through every single step to set you up for the best possible outcome, and I promise it is so worth it. The shaping process will get a little messy, but embrace it and have fun with it! The most important things are to read through the instructions carefully before getting started and to check out the notes section below. Follow the steps closely and I promise you will end up with the most incredible homemade blueberry fritters!

Prepare the peach filling first so it has plenty of time to cool. In a large saucepan over medium-high heat, add the diced peaches, brown sugar, cinnamon, salt, and lemon juice. Cook until the sugar melts and the peaches start to soften, stirring occasionally (~8-10 minutes). It can help to steam the peaches by covering the pan with a lid for a few minutes.

Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the peach mixture, stir, and cook until the mixture thickens (1-2 more minutes).

Remove from the heat and stir in the vanilla. Set aside to cool COMPLETELY. I like to transfer the mixture to a separate bowl, cover with plastic wrap or parchment paper, and place into the refrigerator to speed up the process.

Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. *If using instant yeast, no need to wait for it to bloom; go straight into mixing the dough together! Make sure still use warm milk.

In a large bowl, whisk together the flour and salt. Set aside.

Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar (1/4 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, melted and cooled butter, eggs, vanilla, and the flour mixture.

With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.

Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t add too much, you want the dough to be slightly sticky! I ended up adding ~2 tbsp more flour. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.

Transfer the dough to a lightly oiled bowl. Cover and allow to rise in a warm environment for 1-1.5 hours, or until doubled in size. I did a full 1.5 hours!

Once the dough is almost finished rising, cut out 10-12 squares of parchment paper and spread them across 2 baking sheets. Then sprinkle each parchment paper square with flour. These will be used for the fritters to sit on once shaped and make it easier to transfer the them to the oil once ready to fry.

Once the dough is doubled, punch it down and turn it onto a lightly floured surface. Then roll it out into a 12x16” rectangle.

Spread the cooled peach filling in the center portion of the dough, going down the middle width-wise in an even layer (refer to the video if needed). Fold each short side of the dough to meet in the middle and enclose the peach filling, then seal the edges by pinching them together.

Use a bench scraper, pizza cutter, or sharp knife to cut the dough into a grid pattern, making 1” pieces, cutting across the dough lengthwise and then widthwise. Toss and gather the dough bits, and cut a little more from different directions. This is not an exact process, so don’t fret; you just need a bunch of small pieces to form the fritters. No matter what, it’s going to get messy, embrace it!

Divide the dough and form into 10-12 portions of dough (it does not have to be perfect, these should be rough, so estimate). For each portion of dough, use your hands to shape it into a rough disc and slightly flatten it out. Sprinkle about 1-1.5 tbsp of flour on top of it and gently knead and fold it together to incorporate the flour. Then use your hands to shape into a disc and flatten out again (about 1/4”-1/2” thick; you don’t want them too thick or they won’t cook all the way through). Now you’ve formed your fritter! Sprinkle some flour on top, then flip it over and sprinkle some more flour on the other side. REFER to the video if needed! I want to make a note here that this shaping step is VERY important. Please make sure you are adding enough flour and compacting/kneading it together so it holds. If there is not enough flour added here, the fritters WILL separate while frying, so don’t be afraid to add more flour if needed and just in case!!

Transfer the shaped fritters to the prepared squares of parchment paper on the baking sheets (it will be easier to transfer into the oil this way). Loosely cover the baking sheets with a piece of plastic wrap or a kitchen and allow to rest while the oil heats. They will rise slightly during this time! You can also place them in the refrigerator or freezer while the oil heats, this will help to keep them together once placing them in the oil.

Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 360F-375F (182C-190C).

Line a wire cooling rack with a thick layer of paper towels.

While the oil heats, prepare the brown butter maple vanilla bean glaze. In a large bowl, whisk together the powdered sugar, browned butter, maple syrup, milk, vanilla, and salt. If the glaze is too thick, whisk in 1 tbsp (15ml) more milk at a time.

Once the oil is hot enough, carefully and slowly place 2 fritters into the hot oil (with the parchment paper on). After 1 minute or until it naturally starts to release, pull the parchment paper away from the fritters with metal tongs.

Fry the fritters for 2-3 minutes (or longer if needed) on each side, until deeply golden brown.

Using a slotted spoon, carefully remove the fritters from the oil and transfer to the rack with paper towels. Repeat with the remaining fritters.

While the other fritters are frying, dip the warm fritters into the glaze, making sure to generously coat both sides. Then place onto a cooling rack that’s positioned on top of a baking sheet to let the glaze set.

Serve warm with a cup of coffee.

Enjoy!