Sweet cinnamon-infused peach fritters. They are a delicious treat for all those summer peaches. There isn't a better way to begin or end the day.
Why you'll love it
What I love about these peach fritters is how simple they really are to make. You start with my brioche recipe and infuse it with cinnamon, then chop a few fresh peaches (peeled or unpeeled), and finally fold it into the dough and fry.
To speed up the process, I like to make the dough the night before so it can rise in the fridge overnight. In the morning, allow it to come to room temperature before rolling out and adding the peaches.
These peach fritters are so light and fluffy and basically melt in your mouth with bright bursts of fresh peach. It makes it so hard to have just one.
The ingredient list might seem long, but most of the ingredients you most likely already have at home. Let's review some of the key ingredients you will need.
- Peaches - You should use fresh, slightly underripe peaches for this recipe to get the best texture and flavor. You can use frozen peaches, as long as they are chopped in cubes.
- Flour - The recipe calls for all-purpose flour, however, the dough is forgiving and can work well with bread flour and whole wheat flour.
- Yeast - The recipe asks for active dry yeast. You can use quick rising yeast, but it will mean you need to keep an eye on the dough rise because it will require a shorter rise time. You can also let the dough rise overnight if you want. If you are nervous about using yeast, don't be! It is very easy to use and you can check out my guide on using yeast.
- Milk - The dough uses a small amount of wam milk. You can use buttermilk to add a bit of tanginess to the dough.
- Butter - The recipe is based off a brioche dough recipe which is a type of enriched dough. It requires a lot of softened butter. You can make browned butter and let it solidify. This will add a lot more flavor and dimension to the fritter. Keep in mind you will need more butter if you are browning it (about 2 - 3 extra tablespoons will suffice)
How to make
These fritters require a little more time than your typical homemade fritter because we make our own yeasted doughnut dough for the best flavor possible. It is totally worth it and is pretty easy to do!
- Add the dry ingredients for the dough in your stand mixer, then add in the wet ingredients except for the butter. Beat until it comes together, then add the butter one tablespoon at a time. Continue beating until it comes together into a smooth ball of dough.
- Place the dough in a greased bowl and leave in a warm, dry area to rise for at least an hour or until doubled in size. Deflate and roll out on a floured surface until it is a large circle.
- Place the chopped peaches on half the circle and fold with the other half, then cut the dough into strips and then cut diagonally so the dough is chopped up with the peaches in it.
- Gently shape everything into a log and cut into 10 equal pieces, ensuring peaches are covered on at least three sides. Cover to rise a second time.
- Heat up your oil and fry on both sides for a few minute until golden brown.
Topping your fritters
I prefer this maple glaze, but you can skip it for powdered sugar instead. You can also use a plain or cinnamon glaze. These peach fritters are amazing warm and freshly made and topped with vanilla ice cream.
You want an oil with a higher smoking point, so vegetable and canola oil are the best options.
Fritters are best the same day they are made, but you can keep them in an airtight container for up to a day. If you want them to taste more like they are freshly made, you can warm them in the oven at 300F for 8 minutes.
- 4 cups all-purpose flour
- 5 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon sea salt
- 4 teaspoons active dry yeast
- 4 large eggs room temperature
- ½ cup whole milk room temperature
- 16 tablespoons cubed unsalted butter room temperature
- 3 medium peaches room temperature
- ½ cup pure maple syrup
- 3 cups powdered sugar
- ½ teaspoon sea salt
- 1 - 2 tablespoons heavy cream as needed
- Mix together the flour, sugar, cinnamon, salt, and yeast in a stand mixer.
- Beat together the eggs and milk, then mix into the flour mixture. Mix until everything comes together.
- Begin adding the butter one cube at a time. Beat in each cube of butter completely before adding more butter.
- Knead the dough for about 10 minutes, or until it becomes a smooth, silky ball.
- Turn the dough onto a lightly floured surface and grease a bowl. Shape the dough into a ball and place in the bowl. Cover tightly and allow to rise for an hour.
- Deflate the dough and roll out on a lightly floured surface and roll out into a large circle.
- Place the diced peaches onto half the circle and fold the dough over it.
- Cut the dough diagonally, then do back and cut diagonally in the other direction.
- Form the pieces of dough and peach into a log. Cut out 10 pieces and place on floured baking sheets. Make sure the peaches are touching dough on at least three sides. Allow to rise for 30 minutes
- While the dough is rising, Prepare your oil in a deep fryer or large cast iron skillet. The oil should be at least three inches deep and heat the oil to 350°F.
- Fry the fritters on each side for about 2 – 3 minutes per side. Place finished doughnuts on paper towel lined wire racks.
- Mix together the maple syrup, powdered sugar, and salt until well combined. Add the milk as needed to thin out the glaze if needed. Drizzle the fritters with the maple glaze.