- ½ cup warm water
- 4 ½ teaspoons (2 packets) active dry yeast
- 1 tablespoon granulated sugar
- 1/3 cup vegetable shortening
- ¾ milk (I used almond coconut blend, use what you love)
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 4 cups all-purpose flour, plus more as necessary
- 2 large eggs
- Vegetable oil for frying
- 2 tablespoons coconut oil
- 5 medium peaches, peeled, pitted, and diced
- 2 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- 2 cups confectioners’ sugar
- 1 tablespoon bourbon
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- Water as necessary
- Make the dough. In a small bowl, combine the water, yeast, and 1 tablespoon sugar. Allow to proof until foamy.
- In a large bowl, microwave the shortening and milk until the shortening is melted. Add the salt, sugar, and cinnamon, and stir until well combined. Stir in the eggs and 1 cup of flour. Then stir in the remaining 3 cups of flour.
- Turn the dough out onto a floured surface and knead for about five minutes until the dough is no longer sticky. I added about ½ cup additional flour during this process. Oil the bowl you mixed the dough in and return the dough to it. Cover the bowl tightly with plastic and place in a warm spot to double in size. This will take about 2 hours.
- While the dough rises, make the peaches. Heat a large skillet over medium high heat. Once hot add the coconut oil and allow to melt. Add the peaches, sugar, and cinnamon and cook, stirring constantly until softened, about 5 minutes. Transfer to a bowl to cool.
- Once the dough has risen and the peaches are cool, place the dough on a well-floured surface and roll out to a rectangle ¼ inch thick. Spread ¾ of the peaches onto half of the dough. Fold the other half of dough over and press the edges together to seal the dough. Spread the remaining peaches on half of the dough, fold it over, and seal the edges.
- Roll the dough until it is 1 inch thick. Cut the dough into squares. Take each square of dough and form it into a ball, trying to keep the peaches inside. Flatten the ball slightly and place on a parchment lined baking sheet. Repeat until all the dough has been formed.
- Cover the tray tightly with plastic wrap and refrigerate overnight. In the morning, remove the tray from the oven about 1 hour before cooking.
- When ready to cook the fritters, heat about 2 inches of vegetable oil in a large (very large) pot. I used a stainless steel stockpot.
- While the oil heats, make the glaze. In a medium bowl, whisk together sugar, bourbon, syrup, and vanilla until combined. Add water as necessary until a spreadable glaze is formed.
- Once the oil is hot, begin to fry the fritters. I started with two at a time until I became comfortable with controlling the temperature of the oil. Fry about 1 minute on the first side, turn, and fry and additional minute. Then check the fritter for doneness and continue cooking and flipping as necessary.
- Drain cooked fritters on a paper plate lined with paper towels. While still hot, dip them in the glaze, covering them entirely, shake off the excess, and place on a serving platter to set.
- Fritters are best served warm, but may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from The Seaside Baker
Additional rising time is necessary.
- Prep Time: 50 minutes
- Cook Time: 30 minutes