Desserts and baking

Made with cubed peaches, cinnamon and instant yeast. 3h 15m, makes 8, 19 ingredients.

Recipe by cambreabakes.com

Prep

2h 45m

Cook

30 min

Total

3h 15m

Makes

8

Ingredients

• 3 cups 1/2” cubed fresh peaches
• 2 tablespoons brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon cornstarch
• 1 teaspoon water
• 3 cups all-purpose flour (plus extra for assembling) (*See notes below for measuring*)
• 1/3 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 3/4 cup whole milk (warmed to 110-115°F)
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 2 tablespoons unsalted butter (room temperature)
• Neutral oil for frying (like canola, vegetable, or shortening)
• 6 tablespoons unsalted butter
• 2 cups powdered sugar
• 3 tablespoons whole milk
• 2 tablespoons water
• Pinch of fine sea salt

Instructions

Method by cambreabakes.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. 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.
2. 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.
3. Transfer the filling to a shallow bowl and refrigerate until completely cooled.
4. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
5. Add the warm milk, egg, and egg yolk. Using the dough hook, knead on low speed until a rough dough forms, about 3 minutes.
6. 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.
7. Once all of the butter has been added, continue kneading for 5–7 minutes, or until the dough is smooth and elastic.
8. 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.
9. 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.
10. Turn the risen dough onto a lightly floured surface and roll it into a 15×13-inch rectangle.
11. Spread the cooled peach filling into an even layer over the dough, then sprinkle 1 1/2 tablespoons of flour evenly over the filling.
12. Starting from the long side, roll the dough into a log.
13. 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.
14. Sprinkle the dough pieces with an additional tablespoon of flour and gently gather them back into a rough log shape.
15. 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.
16. 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). If the fritters puff up while waiting for the oil to get to temp, flatten them again with your palm before frying.
17. 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.
18. Fry for 1 1/2–2 minutes per side, or until deep golden brown.
19. Once fried, transfer to the prepared wire rack and repeat with the remaining fritters.
20. 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.
21. Pour the browned butter into a heatproof bowl and let cool slightly.
22. In a medium bowl, whisk together the powdered sugar, milk, water, and salt until smooth. Whisk in the browned butter until fully incorporated.
23. 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.