Ingredients
1cupwhole milk,(warmed to about 110 degrees F)
1tbspPlatinum Yeast from Red Star
½cupgranulated sugar,divided
2large eggs
6tbspbutter,melted and slightly cooled
1tsppure vanilla extract
½tspsalt
¼tspground nutmeg
4cupsall-purpose flour,spoon & leveled, plus more as needed
1½cupsberries,(such as blueberries, chopped strawberries, or blackberries), fresh
2qtoil
2cupsconfectioners’ sugar
1cupstrawberries,chopped
¼cupheavy cream,or half-and-half or whole milk
1tsppure vanilla extract
Preparation
Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
Add the remaining 7 Tablespoons of sugar, eggs, butter, vanilla extract, salt, nutmeg, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour.
Beat on medium speed for about 2 minutes, until the dough comes together and pulls away from the sides of the bowl. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl.
Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil.
Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1 to 2 hours or until double in size.
When the dough is ready, punch it down to release the air. Turn it out onto a lightly floured work surface and with lightly floured hands, flatten the dough into a long oval about ½-inch thick.
Spread blueberries onto half of the dough, as pictured above. Fold the dough over the blueberries, then seal the edges.
Work the dough into an even log, making sure the edges are totally sealed. Using a sharp knife or bench scraper, cut the dough into about 12 even strips, then cut 4 to 5 perpendicular strips to make a cross pattern of sorts.
Divide the cut-up dough into 12 even pieces. Mold each into a round shape and try to “enclose” the blueberries inside the dough as much as possible.
Place the shaped fritters on a lined baking sheet, then cover and allow to rest while heating the oil. They will rise a bit as they rest.
Place a cooling rack on a large baking sheet. Set aside.
Pour oil into a large heavy-bottomed pot set over medium heat. Using a candy/oil thermometer, heat the oil to 350 degrees F. This will take several minutes.
Add 2 fritters at a time and fry for 1 to 2 minutes on each side or until golden brown. Wear kitchen gloves if oil is splashing.
Carefully remove with a metal spatula or metal slotted spoon. Place fritters onto prepared rack. Repeat with remaining fritters, then turn off the heat. Some blueberries may come loose in the oil. Discard those since they’ll taste burnt.
Let the fritters cool for a few minutes while preparing the glaze.
Place confectioners’ sugar in a medium bowl. Set aside. Purée the strawberries in a food processor. Scrape down the sides if needed.
Once liquefied, pour over confectioners’ sugar, then add the cream/milk, and vanilla extract. Whisk until smooth. If needed, add more cream/milk to thin out or more confectioners’ sugar to thicken.
Dunk each fritter into glaze. Place back onto prepared rack for excess glaze to drip down. The glaze will eventually set on the fritters after about 20 to 30 minutes.
Fritters are best enjoyed the same day. Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 3 days. Reheat in the microwave.
