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Bourbon Glazed Peach Fritters
Prep Time
1 hr 30 mins
Cook Time
15 mins
Author: Jackie
Basic Donut Dough
  • ½ cup warm water
  • 4 and ½ teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • cup vegetable shortening
  • ¾ cup buttermilk , room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon nutmeg (freshly grated if possible)
  • 1 teaspoon cinnamon
  • 4 cups all-purpose flour
  • 2 eggs
  • Vegetable Oil for Frying
Peach Filling
  • 3 tablespoons butter
  • 5 fresh peaches , chopped
  • 2 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon vanilla
  • Bourbon Glaze:
  • 2 tablespoons sugar , granulated white
  • ¼ cup water
  • 2 cups powdered sugar
  • ½ tablespoon corn syrup , light
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon Bourbon
Make the fritter dough:
  1. In a small bowl, combine warm water, yeast, and sugar. Allow to sit until yeast begins to "bloom".
  2. While yeast is blooming, melt shortening and milk in a small saucepan over low heat until bubbles appear on the surface.
  3. Remove from heat and transfer into a large bowl.
  4. Add salt, sugar, nutmeg, and cinnamon and mix until sugar has dissolved.
  5. Add 1 cup of flour and eggs to the milk mixture and beat until combined.
  6. Beat in yeast mixture and remaining 3 cups of flour until combined.
  7. Replace your whisk attachment with the kneading hook, or place dough on a well-floured surface, and knead until smooth and no longer sticking to bowl or hands.
  8. Once dough is smooth, place in a large greased bowl, cover and let rest until dough has doubled in size.
  9. To make the filling melt the butter on medium high heat in a frying pan.
  10. Add peaches, brown sugar, and cinnamon and cook until peaches are soft, about 4 minutes.
  11. Turn off heat and stir in vanilla. Allow to cool until peaches are room temperature.
  12. Once dough has risen, place on a well floured surface and roll a flat rectangle, about ¼ thick.
  13. Spread about ¾ of the peaches over half of the dough. Fold one half of the dough over the peaches and press the edges together to seal lightly.
  14. Press remaining peaches onto the top of dough and gently fold dough over again. Lightly roll dough out with a rolling pin until the rectangle is about 1 inch thick.
  15. Cut dough into 12-15 squares. Gently bring the corners of the squares up to the center and press together sealing the ball. Some peaches may fall to but that's okay.
  16. Place on a parchment lined baking sheet and loosely cover with plastic wrap. Allow dough to rise again for 15-20 minutes.
  17. Meanwhile, heat oil in a large pot to 350 degrees.
  18. Once fritters have rested, carefully place 1-2 in the hot oil.
  19. Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown.
  20. Remove fritter with slotted spoon and place on a paper towel lined wire rack to drain excess oil.
  21. To prepare the glaze, heat water and sugar in a small saucepan until sugar has dissolved.
  22. Remove from heat and add remaining glaze ingredients to the pan and stir until smooth. Allow to cool for 5 minutes.
  23. Dunk cooked fritters into glaze and place on wire rack to dry.