Maple Peach Bourbon Fritters: A Decadent Dessert with a Maple Twist
Albert Wood
Maple Peach Bourbon Fritters
Al Wood
2 hours
4-5 minutes
Ingredients
Fruit Filling ―
- 2 peaches, peeled and cut into bite-sized pieces (little over 2 cups)
- ⅓ cup Wood’s Vermont Maple Sugar
- 2 teaspoons cinnamon, ground
- 1 teaspoon lemon juice
Fritter Dough —
- 2 tablespoons active yeast
- ⅓ cup hot water
- 2 cups King Arthur Bread Flour
- ¼ cup Wood’s Vermont Maple Sugar
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon, ground
- ⅛ teaspoon nutmeg
- 1 egg
- 3 tablespoons shortening (or oil or choice)
- ½ teaspoon vanilla extract
- Frying oil of choice
Maple Bourbon Glaze —
- 2 tablespoons Wood’s Vermont Maple Sugar
- ¼ cup water
- 2 cups (200 g) powdered sugar
- 1 tablespoon Wood’s Vermont Bourbon Barrel Maple Syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Directions
Start with the dough—
- In a mixer, add yeast and warm water. Allow to sit and dissolve for about 5 minutes.
- While dissolving, sift the dough’s dry ingredients into a bowl.
- With a mixing blade (Beater Blade is the best!), add the remaining wet ingredients (egg, shortening, vanilla) to the yeast and mix well.
- Add dry ingredient mix, a bit at a time, mixing well at a low setting.
- After all of the dry ingredients have been added, knead with a dough hook until smooth. This will take about 3-4 minutes at medium speed. Resist adding more flour unless the dough is extremely sticky.
- Remove the bowl and cover it with plastic wrap, leaving the dough ball in the bottom to raise.
- Let the dough double. This will take about an hour in a warm environment.
Filling —
While the dough is rising make your filling.
- Place filling ingredients in a saucepan over medium heat.
- Bring to a boil and reduce to a simmer for about 6-8 minutes.
- Remove to cool completely.
Back to the dough—
- After the dough has doubled, roll out on a floured board to a 12"x12" square.
- Place the cooled peach filling (not too much liquid works best) on half of the dough.
- Fold over dough to cover peaches. Press sides together.
With a pizza or pastry cutter, cut dough into small squares.
- The dough may be sticky and somewhat wet, but pick up the squares individually and form them into smaller balls.
- Place dough balls together into small patties, each about the size of 2.5 inches wide.
- Use a light amount of flour as needed to prevent sticking.
- Place on a lined baking sheet.
- Cover with greased plastic wrap and let rise for 45 minutes.
- Heat oil to 350° F. Fry each fritter (don't crowd in oil!) until golden, about 4-5 minutes total.
- Remove to drain and cool to handle.
Maple Bourbon Glaze —
- In a small saucepan, heat sugar and water to boil. Dissolve all sugar.
- Once boiling and dissolved, remove from heat, add remaining glaze ingredients, and whisk to smooth texture.
The Finish —
- Dip the fritter in glaze. Transfer to a cooling rack to drip dry. Repeat glaze dip as desired.