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Peach Fritter Donuts Recipe
Ash Tyrrell

Peach Fritter Donuts Recipe

I still remember the first time I pulled a batch of these out of the fryer and watched the glaze melt into every crack. I wasn't expecting homemade fritters to taste this close to a real donut shop. The peach filling gets warm and jammy inside a soft, pillowy dough, and the crisp golden edges make every bite feel special.
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Prep Time 45 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • fresh peaches diced (3 cups) — ripe peaches give the filling that jammy, juicy bite, so use fruit that gives slightly when pressed
  • brown sugar 1/3 cup — adds a deep, caramel-like sweetness that balances the tart peaches
  • ground cinnamon 1 teaspoon — gives the filling that warm, cozy fritter flavor
  • salt 1/4 teaspoon — rounds out the sweetness so the filling doesn't taste flat
  • lemon juice 1 tablespoon — brightens the peaches and keeps the filling from tasting one-note sweet
  • cornstarch 1 tablespoon mixed with water (2 tablespoons) — thickens the filling so it stays put instead of leaking out during frying
  • vanilla extract 1 teaspoon — rounds out the peach flavor with a warm background note
  • whole milk warmed to 110°F (3/4 cup) — too hot kills the yeast, too cold won't activate it, so use a thermometer if you have one
  • active dry yeast 2 1/4 teaspoons — this is what makes the dough soft and airy, so check that it's not expired
  • granulated sugar 1/4 cup — feeds the yeast and adds a light sweetness to the dough
  • large eggs room temperature (2) — gives the dough structure so the fritters hold together in the oil
  • Greek yogurt or sour cream room temperature (1/3 cup) — keeps the dough tender and moist instead of dry
  • salted butter melted and slightly cooled (1/4 cup) — adds richness to the dough itself
  • bread flour 3 1/2 cups — gives a slightly chewier bite that holds up well to frying; all-purpose flour works in a pinch
  • salt 1/2 teaspoon — balances the sweetness in the dough
  • avocado oil enough to fill your pot 2-3 inches deep — neutral flavor and a high smoke point make it ideal for frying without greasy results
  • salted butter 1/2 cup — browned until golden and nutty, this is what gives the glaze its rich flavor
  • powdered sugar 2 cups — forms the smooth, glossy base of the glaze
  • maple syrup 1/4 cup — adds a natural caramel sweetness that pairs perfectly with the peaches
  • milk 1/4 cup — thins the glaze to the right pourable consistency
  • vanilla extract or vanilla bean paste 1 teaspoon — adds a warm, aromatic finish to the glaze

Method
 

  1. Combine the diced peaches, brown sugar, cinnamon, salt, and lemon juice in a saucepan over medium heat. Cook for about 8 to 10 minutes, stirring occasionally, until the peaches soften and release their juices. Stir in the cornstarch slurry and vanilla, then cook for another minute until thickened. Transfer to a bowl and refrigerate until completely cool.
  2. Warm the milk to about 110°F, then stir in the sugar and yeast. Let it sit for 5 to 7 minutes until it turns foamy and fragrant. If it doesn't foam, the yeast may be inactive, so it's worth starting over with a fresh packet. This step confirms your dough will actually rise properly later.
  3. Add the eggs, yogurt, melted butter, flour, and salt to the yeast mixture, then mix on low for about a minute. Let the shaggy dough rest for 5 minutes so the flour can absorb the liquid, then knead for 6 to 8 minutes until smooth. The dough should feel slightly tacky but not sticky to the touch.
  4. Place the dough in a lightly oiled bowl, cover it, and set it somewhere warm for 1 to 1.5 hours. You're looking for it to double in size, which is what gives these fritters their soft, fluffy interior. Don't rush this step even if you're short on time.
  5. Roll the risen dough into a large rectangle, then spread the cooled peach filling down the center, leaving the edges clear. Fold the sides over to enclose the filling, then cut the dough into a rough grid using a bench scraper or knife. Toss and gather the pieces together, cutting a few more times until you have small, filling-flecked chunks.
  6. Gather a handful of dough pieces and press them firmly together into a rough disc about 1/4 to 1/2 inch thick. Don't be shy with extra flour here, since a well-packed fritter is what keeps it from falling apart in the oil. Place each shaped fritter on its own floured parchment square.
  7. Transfer the shaped fritters, still on their parchment squares, to the refrigerator or freezer while your oil heats up. This short chill firms up the dough so the fritters hold their shape once they hit the hot oil. Ten to fifteen minutes is usually enough.
  8. Heat the oil to between 360°F and 375°F, then carefully lower two fritters at a time into the pot using their parchment squares. After about a minute, the paper will release naturally and can be pulled away with tongs. Fry for 2 to 3 minutes per side until deeply golden, then transfer to a wire rack.
  9. While the oil heats, melt the butter in a saucepan over medium heat, swirling often until it turns golden brown and smells nutty. Whisk in the powdered sugar, maple syrup, milk, and vanilla until smooth and glossy. Keep it warm so it stays pourable for dipping.
  10. Dip each warm fritter into the glaze while it's still hot from the fryer, turning it so the glaze coats every crack and crevice. Set it back on the wire rack for a minute to let the glaze set slightly. Serve them warm for the best texture and flavor.

Notes

  • I always make the peach filling first and let it chill completely, because warm filling makes the dough too wet to shape properly.
  • I use room temperature eggs, yogurt, and butter so the dough comes together smoothly without any cold lumps.
  • I don't skip the parchment paper trick, since sliding shaped fritters straight into hot oil almost always deforms them.
  • I keep a thermometer clipped to the pot the entire time I fry, because guessing the oil temperature never works out well for me.
  • I fry only two fritters at a time so the oil temperature doesn't drop and the fritters cook evenly.