The inspiration for this week’s post was a sort of necessity is the mother of invention kind of thing. I had been toying with making donuts for several weeks originally planning on making malasadas, which are a type of donut popular throughout Hawaii. So I’ll save that idea for another time and make buttermilk peach fritters. Why peach? Well as has been the theme of late, I have a whole lot of peaches and apricots that need to be used up. I’ve had my fill of fruit salads and cobblers for a while, since that’s how we’ve been using up the fruit so far this summer.
Now my goal was to make the style of fritters you get from donut shops versus drop style. So first things first. I’ll need to make a yeast based donut dough.
Yeast Donuts Recipe
2 packets instant yeast
4 cups All Purpose Flour
1 ½ cups whole milk
⅓ cup shortening
⅓ cup warm water
1 tsp vanilla extract
1 tsp salt
¼ cup buttermilk powder
Bloom yeast in bowl of warm water.
While yeast is blooming, melt the shortening in the milk over low heat then set aside to cool.
In a large bowl, mix salt flour and buttermilk powder. The yeast should be frothy by now. So put the yeast water mixture in the bowl for a stand mixer and slowly add the milk shortening mixture and beaten eggs.
Slowly add flour.
Once all the flour is added, Switch to dough hook and mix on medium until the dough starts to pull away from the sides of the bowl, this should take about 5 minutes while mixing on medium.
See the video below to get an idea of the texture you’re looking for.
Place dough into a greased bowl and cover with a clean towel or cling wrap and let rise till doubled in volume.
Now for the fun part, the actual making of the fritters. I rolled the dough out to about ½” thickness and cut out 8 donuts using a 3″ round biscuit cutter (we’ll get back to those another post). I gathered the scraps and kneaded them into ball, periodically dusting with bench flour if the dough started to stick. I rolled the dough out ½ thick and then spread approximately 1 cup of chopped up peaches (reserving some of them to use for the glaze) . I then dusted the peaches with pumpkin pie spice and some of the bench flour. Then I rolled it all into a log and used a bench scrapper to slice the log into ½ thick slices and then cut again diagonally. You should have a bunch of dough and peach pieces that are about the size of the peach chunks you started with. Now form into tennis ball to baseball sized balls and flatten those into disks and dust with bench flour. Place on a floured baking sheet and cover with a tea towel and let proof in a warm area until the dough doubles in size.
Here’s a video to walk you through the process:
Once they’ve doubled in size like this:
Fry at 375F until golden brown
Let them drain and cool on a wire rack for about 15-30 minutes before glazing.
Buttermilk Peach Glaze
½ cup of chopped peaches that were reserved from earlier
1 cup water
2 cups of confectioners sugar
1 tsp vanilla extract
2 TBS buttermilk powder
⅛ tsp of ground ginger
¼ tsp pumpkin pie spice
½ tsp salt
In a small sauce pan over low heat, heat the peaches and water until the peaches soften. Remove from heat and mash the peaches with a fork. Let mixture cool. Strain the mixture through a fine strainer, but reserve about a tablespoon of the mashed fruit. In a Medium sized bowl, mix the confectioners sugar, ginger, pumpkin pie spice, salt and buttermilk powder with a whisk. Slowly add the peach syrup and mix until the mixture is the consistency of honey. Add the vanilla. Using a couple of forks, dip the fritters into the glaze then turn over to coat the other side. Let excess glaze drain off then move to a wire rack. Let the glaze set up before handling the fritters (about 5 minutes). Enjoy