Peach Donuts

Let's see if I remember doing this. This summer has been so much fun and honestly taking photos and blogging just really haven't been my thing. Obviously, I am more active on instagram and I actually thought about just being done blogging. But then I realize it is kind of a journal of my life the past 8 or so years. So although I might hardly post I am still not ready to be done with it. The only thing I have to share right now is my peach fritter donuts. This recipes is so easy surprisingly and you can easily sub out the peaches for apples in the fall. Something I totally plan on doing... with another round of 105+ degree temps I actually am looking forward to fall. I never thought I'd say that, but enough is enough with this insane weather. Ok now to the peach recipe. 

We had a blast picking peaches, these summer activities have been so much fun as Monroe has gotten older and more interested. I don't know if Leo was more into being in an orchard picking fruit or playing with sticks, but nonetheless we had a great time. 

So let's get to the donuts. It was pretty easy to prep and I just folded the peaches in at the end. For the frying part I simply just put 2-3 inches of vegetable oil in a pan and get it heat up. Then once it was heated I would drop them in. This recipes by the way makes WAY more than one can eat. You can easily cut this recipe 1/2. We had to throw quite a bit away, but it would be perfect for a big family. 

Peach DOnuts

Ingredients

• 2 cup flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup buttermilk
• 2 eggs, lightly beaten
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 2-3 cups peeled, diced fresh peaches
• 3 cups powdered sugar
• 1/2 cup milk
• 1 teaspoon vanilla
• vegetable oil

​Instructions

1. In a large bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the buttermilk, eggs, butter, and vanilla
3. Stir wet ingredients into dry ingredients just until combined; fold in peaches.
4. Drop spoonfuls of batter into the hot oil, not letting things get to crowed. 
5. Fry the donuts  for 1-2 minutes or until golden, flip and fry the second side.
6. when fritters are golden brown, remove them to a paper towel-lined baking sheet to drain.
7. Repeat until all the batter has been used.
8. For the glaze, whisk together the sugar, milk, and vanilla.
9. Dip each fritter into the glaze, coating completely. Allow the glaze to set
10. Store fritters in an airtight container

We are headed camping for our last "trip" of summer and then Leo starts Kindergarten. I don't know what I am going to do without him from 8am-3pm. The house is going to be so quiet. I can't imagine the feeling when both kids go to school, but I have a few years to worry about that. 

Cheers,
​Jess