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كام سعر البيجامات

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PEACH FRITTER DONUTS You can bathe me in that glaze 🤌 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 8): Dough: - 1/2 cup (120ml) milk, warmed to 110F - 1/4 cup (55g) granulated sugar - 6 tbsp (85g) salted butter, melted - 1 egg + 1 egg yolk, room temp - 3 1/4 cup (390g) all-purpose flour, divided - 1 1/2 tsp (6g) instant yeast - 1/2 tsp (3g) salt - Avocado oil, for frying Peach Filling: - 4 peaches, diced (360g) - 1/3 cup (75g) brown sugar - 1 1/2 tsp (3g) cinnamon - 1 tbsp (10g) cornstarch - 1/4 cup (60ml) water - 1 tsp (4g) vanilla extract Brown Butter Maple Vanilla Bean Glaze: - 1 1/2 cups (190g) powdered sugar - 6 tbsp (85g) salted butter, browned - 1/3 cup (113g) maple syrup - 2 tbsp (30ml) milk of choice - 1 tsp (4g) vanilla extract or paste - Pinch of salt Instructions: Dough: In the bowl of a stand mixer (or you can do this all by hand), mix together the warm milk, sugar, butter, and eggs. Add 3 cups (360g) of the flour, yeast, and salt. With the dough hook attachment (or you can knead by hand), mix on low speed until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids. Add the remaining 1/4 cup (30g) of flour, and mix on a medium speed for ~5 minutes, until the dough is elastic and smooth. Transfer the dough to a large greased bowl. Cover with plastic wrap or a dish towel, and allow to rise in a warm environment for 1 hour, or until doubled in size. Peach Filling: In a large saucepan over medium-high heat, add the diced peaches, brown sugar, and cinnamon. Cook until the sugar melts and the peaches start to soften, stirring occasionally (~5 minutes). Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the peaches and cook until the mixture thickens (1-2 more minutes). Remove from the heat and stir in the vanilla. Set aside to cool COMPLETELY. Cut out 8 medium-sized squares of parchment paper and place on baking sheets (I did 2 baking sheets; 4 squares of parchment paper on each). Assemble: Once the dough is doubled, turn it onto a lightly floured surface. Form it into a rectangle using your hands, then roll it out into a 12x16” rectangle. Spread the cooled peach filling across the entire surface of the dough, then sprinkle extra flour (1/4 cup, 30g) all over the top of the peach filling. Fold each short side of the dough to meet in the middle to enclose the peach filling, and gently pinch and push the seem and edges together. Use a bench scraper or sharp knife to cut the dough into a grid pattern, making 1” pieces, cutting across the dough lengthwise and then widthwise. Then, toss and gather the dough bits, and cut a little more from different directions. Divide the dough and form into 8 round fritters. Use your hands to dorm each fritter into a ball, compacting them together, adding a little more flour if needed. Add a good sprinkle of flour to the tops of each fritter, then flip them and sprinkle more flour on the other side. Transfer them to the prepared squares of parchment paper. Loosely cover with a piece of plastic wrap and allow to rest while the oil heats. Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-370F. Line a wire cooling rack with a thick layer of paper towels. Once the oil is hot enough, carefully and slowly place 1-2 fritters into the hot oil (with the parchment paper on). After 30 seconds, pull the paper away from the fritters with metal tongs. Fry the fritters for 2-3 minutes on each side, until deeply golden brown. Use a slotted spoon to remove the fritters from the oil and set on the rack with paper towels. Repeat with remaining fritter donuts. While cooling, make the glaze by whisking together all of the ingredients in a large bowl, until smooth. If the glaze is too thick, whisk in 1 tsp more milk at a time. Once the fritters are slightly cooled, dunk each fritter, top side down into the glaze. Set on a cooling rack until glaze sets. Enjoy!

PEACH FRITTER DONUTS You can bathe me in that glaze 🤌 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 8): Dough: - 1/2 cup (120ml) milk, warmed to 110F - 1/4 cup (55g) granulated sugar - 6 tbsp (85g) salted butter, melted - 1 egg + 1 egg yolk, room temp - 3 1/4 cup (390g) all-purpose flour, divided - 1 1/2 tsp (6g) instant yeast - 1/2 tsp (3g) salt - Avocado oil, for frying Peach Filling: - 4 peaches, diced (360g) - 1/3 cup (75g) brown sugar - 1 1/2 tsp (3g) cinnamon - 1 tbsp (10g) cornstarch - 1/4 cup (60ml) water - 1 tsp (4g) vanilla extract Brown Butter Maple Vanilla Bean Glaze: - 1 1/2 cups (190g) powdered sugar - 6 tbsp (85g) salted butter, browned - 1/3 cup (113g) maple syrup - 2 tbsp (30ml) milk of choice - 1 tsp (4g) vanilla extract or paste - Pinch of salt Instructions: Dough: In the bowl of a stand mixer (or you can do this all by hand), mix together the warm milk, sugar, butter, and eggs. Add 3 cups (360g) of the flour, yeast, and salt. With the dough hook attachment (or you can knead by hand), mix on low speed until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids. Add the remaining 1/4 cup (30g) of flour, and mix on a medium speed for ~5 minutes, until the dough is elastic and smooth. Transfer the dough to a large greased bowl. Cover with plastic wrap or a dish towel, and allow to rise in a warm environment for 1 hour, or until doubled in size. Peach Filling: In a large saucepan over medium-high heat, add the diced peaches, brown sugar, and cinnamon. Cook until the sugar melts and the peaches start to soften, stirring occasionally (~5 minutes). Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the peaches and cook until the mixture thickens (1-2 more minutes). Remove from the heat and stir in the vanilla. Set aside to cool COMPLETELY. Cut out 8 medium-sized squares of parchment paper and place on baking sheets (I did 2 baking sheets; 4 squares of parchment paper on each). Assemble: Once the dough is doubled, turn it onto a lightly floured surface. Form it into a rectangle using your hands, then roll it out into a 12x16” rectangle. Spread the cooled peach filling across the entire surface of the dough, then sprinkle extra flour (1/4 cup, 30g) all over the top of the peach filling. Fold each short side of the dough to meet in the middle to enclose the peach filling, and gently pinch and push the seem and edges together. Use a bench scraper or sharp knife to cut the dough into a grid pattern, making 1” pieces, cutting across the dough lengthwise and then widthwise. Then, toss and gather the dough bits, and cut a little more from different directions. Divide the dough and form into 8 round fritters. Use your hands to dorm each fritter into a ball, compacting them together, adding a little more flour if needed. Add a good sprinkle of flour to the tops of each fritter, then flip them and sprinkle more flour on the other side. Transfer them to the prepared squares of parchment paper. Loosely cover with a piece of plastic wrap and allow to rest while the oil heats. Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-370F. Line a wire cooling rack with a thick layer of paper towels. Once the oil is hot enough, carefully and slowly place 1-2 fritters into the hot oil (with the parchment paper on). After 30 seconds, pull the paper away from the fritters with metal tongs. Fry the fritters for 2-3 minutes on each side, until deeply golden brown. Use a slotted spoon to remove the fritters from the oil and set on the rack with paper towels. Repeat with remaining fritter donuts. While cooling, make the glaze by whisking together all of the ingredients in a large bowl, until smooth. If the glaze is too thick, whisk in 1 tsp more milk at a time. Once the fritters are slightly cooled, dunk each fritter, top side down into the glaze. Set on a cooling rack until glaze sets. Enjoy!

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