Peaches-and-Cream Fritters - Bake from Scratch

      Peach fritters are a delightful way to enjoy the peak of stone fruit season. Our light and crispy dough pieces are packed with ripe, juicy flavor. A simple glaze is all that is needed to complete these treats.

      **Yields 10 fritters**

      - ½ cup (120 grams) warm whole milk (between 110°F/43°C and 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), at room temperature

      - 3 teaspoons (12 grams) vanilla extract, divided

      - ¾ cup (170 grams) unsalted butter, cubed and at 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

      In a small bowl, mix warm milk, 1 teaspoon (4 grams) granulated sugar, and yeast. Allow it to sit until frothy, about 5 minutes. In the bowl of a stand mixer, combine 3 cups (375 grams) flour, 1 tablespoon (9 grams) salt, and the remaining 3 tablespoons plus 2 teaspoons (56 grams) granulated sugar by hand. Stir in the warm milk mixture, eggs, and 2 teaspoons (8 grams) vanilla; then, using the paddle attachment, mix on low speed until combined, about 1 minute. Gradually add ½ cup (63 grams) of flour, mixing until a shaggy dough forms; scrape down the sides of the bowl and paddle.

      Switch to the dough hook attachment. Mix at medium-low speed until the dough is smooth, elastic, and slightly tacky, which will take about 6 to 8 minutes; add up to an additional ½ cup (63 grams) flour, 1 tablespoon (8 grams) at a time, if the dough is too sticky. With the mixer still on medium-low speed, incorporate the butter, 1 tablespoon (14 grams) at a time, mixing until fully combined with each addition (this should take about 8 minutes). Beat until a smooth, elastic dough develops, about 5 to 7 minutes. Turn the dough out onto a lightly floured surface, knead it 5 to 8 times, and form it into a smooth round shape.

      Lightly spray a large bowl with cooking spray. Place the dough in the bowl, turning it to coat the top. Cover it with a cloth and let it rise in a warm, draft-free area (75°F/24°C) until it has doubled in size, approximately 45 minutes to 1 hour. Line two baking sheets with parchment paper.

      In a medium bowl, combine the diced peaches, cinnamon, and the remaining ½ teaspoon (1.5 grams) salt. Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into an 18x12-inch oval. Arrange the peaches lengthwise along one half of the oval; then fold the unfilled half of the dough over the peaches. Using a bench scraper or pastry wheel, cut the dough diagonally lengthwise into 1-inch-wide strips; repeat in the opposite direction to create diamond-shaped pieces. Gently press the cut dough pieces back together to form a 15x4-inch rectangle. (Refer to Note.) Cut the rectangle into 10 sections (approximately 1½ inches wide each). Press each fritter to ensure the dough sticks together, then place them on the prepared pans. Cover them and let them rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.

      In a large Dutch oven, heat vegetable oil to a depth of 2 inches over medium-high heat until the temperature reaches 350°F (180°C). Cut the parchment around each fritter so that each is on a small piece of parchment. Carefully transfer the fritters on parchment to the hot oil, frying until golden brown, about 2 to 3 minutes per side. (The parchment will float away from the fritter as it cooks; remove it using tongs and discard.) Using a slotted spoon or spider strainer, take the fritters out of the oil and let them drain on paper towels.

      In a small bowl, whisk together the confectioners’ sugar, milk, and the remaining 1 teaspoon (4 grams) of vanilla. Drizzle this mixture over the warm fritters. Serve them