My first exposure to fruit fritters was as a child reading the Boxcar Children, when they picked cherries and ate fritters from their harvest. It seemed so exotic and exciting at the time. All it is, is basically a fruity donut. It is still exciting, just demystified now. These peach fritters capitalize on the peak season of the fruit, and are further enhanced with a browned butter sugar glaze. It was an instant hit, and remade twice in a week.
Ingredients:
For the Peach Filling:
3 cups 1/2” cubed fresh peaches
2 Tbsp brown sugar
1 tsp cinnamon
1 tsp cornstarch
1 tsp water
For the Dough:
3 cups all-purpose flour (plus extra for assembling)
1/3 cup sugar
2 tsp instant yeast
1 tsp fine sea salt
3/4 cup warm whole milk
1 large egg, room temperature
1 large egg yolk, room temperature
2 Tbsp butter, soft
Neutral oil for frying
For the Brown Butter Glaze:
6 Tbsp butter
2 cups powdered sugar
3 Tbsp whole milk
2 Tbsp water
Pinch of fine sea salt
Method:
Make the Peach Filling:
In a small saucepan, combine the peaches, brown sugar, and cinnamon. Cook over medium-low heat for 10–15 minutes, until the sugar has dissolved, coated the peaches, and is bubbling.
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.
Transfer the filling to a shallow bowl and refrigerate until completely cooled.
Make the Fritter Dough:
In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
Add the warm milk, egg, egg yolk, and soft butter. Using the dough hook, knead on low speed until a rough dough forms, about 3 minutes. Continue kneading for 5–7 minutes, or until the dough is smooth and elastic. 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.
Assemble & Fry the Fritters:
Begin heating 2–3 inches of oil in a heavy-bottomed pot to 365F. Line two baking sheets with wire racks. Turn the risen dough onto a lightly floured surface and roll it into a 15×13-inch rectangle.
Spread the cooled peach filling into an even layer over the dough, then sprinkle 1 1/2 tablespoons of flour evenly over the filling.
Starting from the long side, roll the dough into a log. 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. Sprinkle the dough pieces with an additional tablespoon of flour and gently gather them back into a rough log shape.
Cut the log into 8 equal portions for large fritters, or 12 for smaller ones. 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 and sprinkle the top with a little more flour and press it into a 1/2-inch-thick disc. Repeat with the remaining portions.
When the oil reaches 365F, fry one fritter at a time, maintaining an oil temperature. If the fritters puff up while waiting for the oil to get to temp, flatten them again with your palm before frying.
Using a skimmer or slotted spoon, carefully lower the fritter into the oil.
Fry for 1 1/2–2 minutes per side, or until deep golden brown.
Once fried, transfer to the prepared wire rack and repeat with the remaining fritters.
Make the Brown Butter Glaze:
Melt the butter over medium heat until the milk solids at the bottom turn amber brown and the butter smells nutty. Pour the browned butter into a heatproof bowl and let cool slightly.
In a medium bowl, whisk together the powdered sugar, milk, water, and salt until smooth. Whisk in the browned butter until fully incorporated.
Dip the tops of the cooled fritters into the glaze, allowing any excess to drip off. Return them to the wire rack and let the glaze set before serving.
صحة و عافية
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