PEACHES-AND-CREAM FRITTERS
Makes 10 fritters
Peach fritters are a celebration of stone fruit season at its peak. Our fluffy and crispy pieces of dough are loaded with ripe, juicy goodness. All that’s needed is a quick glaze to finish these beauties.
½ cup (120 grams) warm whole milk (110°F/43°C to 115°F/46°C)
4 tablespoons (60 grams) granulated sugar, divided
3 teaspoons (9 grams) active dry yeast
3½ to 4 cups (438 to 501 grams) all-purpose flour, divided
1 tablespoon (9 grams) plus ½ teaspoon (1.5 grams) kosher salt, divided
3 large eggs (150 grams), room temperature
3 teaspoons (12 grams) vanilla extract, divided
¾ cup (170 grams) unsalted butter, cubed and room temperature
1 pound fresh peaches (about 3 medium peaches), halved, pitted, and diced
1 teaspoon (2 grams) ground cinnamon
Vegetable oil, for frying
¾ cup (90 grams) confectioners’ sugar
1 tablespoon (15 grams) whole milk
1. In a small bowl, stir together warm milk, 1 teaspoon (4 grams) granulated sugar, and yeast. Let stand until foamy, about 5 minutes.
2. In the bowl of a stand mixer, whisk together 3 cups (375 grams) flour, 1 tablespoon (9 grams) salt, and remaining 3 tablespoons plus 2 teaspoons (56 grams) granulated sugar by hand. Add warm milk mixture, eggs, and 2 teaspoons (8 grams) vanilla; using the paddle attachment, beat at low speed until combined, about 1 minute. Slowly add ½ cup (63 grams) flour, beating until a shaggy dough forms; scrape sides of bowl and paddle.
Switch to the dough hook attachment. Beat at medium-low speed until dough becomes smooth, elastic, and slightly tacky, 6 to 8 minutes; add up to remaining ½ cup (63 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. With mixer on medium-low speed, add
