Ingredients

2 1/2 teaspoons instant dry yeast

1/2 cup warm water (approximately 100°F)

1/4 cup granulated sugar

1/4 cup milk

1/2 teaspoon salt

1/4 cup vegetable shortening

2 large eggs

1/2 teaspoon vanilla extract

2 1/2 to 3 cups all-purpose flour

2 tablespoons butter, melted

1 1/3 cups powdered sugar

1 pinch salt

2 teaspoons milk

1/2 teaspoon vanilla extract (for glaze)

2 to 4 teaspoons water (for glaze)

2 cups peach pie filling

Vegetable shortening or oil for frying

Instructions

Step 1: In the bowl of a stand mixer, combine the yeast, warm water, sugar, milk, salt, vegetable shortening, eggs, and vanilla extract. Add 2 cups of flour and knead with a dough hook on medium-low speed until mixed.

Step 2: Gradually add the remaining flour until a soft dough forms that is slightly wet but doesn’t stick to your fingers or the bowl.

Step 3: Spray a large mixing bowl with nonstick spray. Transfer the dough into the bowl, cover with a clean dish towel, and let it rise for 1 1/2 hours.

Step 4: On a lightly floured surface, roll the dough out to about 1/4 to 1/2 inch thick. Cut 12 donuts using a glass or round cookie cutter, re-rolling dough as needed. Let the cut donuts rise another 30 minutes.

Step 5: Heat shortening in a large pot to 350°F. While it heats, whisk together the melted butter, powdered sugar, a pinch of salt, 2 teaspoons milk, and 1/2 teaspoon vanilla extract in a bowl. Add water 1 teaspoon at a time until the glaze is smooth but not runny.

Step 6: Fry the donuts a few at a time until golden brown, flipping halfway through. Test one donut to ensure it is cooked through.

Step 7: Drain donuts on a wire rack lined with paper towels. Let them cool for 1 to 2 minutes, then dip the tops in the glaze and return to the rack.

Step 8: Fill a piping bag fitted with a wide tip with the peach pie filling. Insert the tip into the top of each donut and pipe 1 to 2 tablespoons of filling inside.

Tips & Variations

Use a candy thermometer to maintain the oil temperature for even frying and perfect texture.

Substitute cream cheese frosting for glaze for a tangier taste.

Try other fruit fillings like apple or cherry for different flavors.

If you don’t have shortening, vegetable oil can be used in the dough, though texture may vary slightly.

FAQs

Can I make the dough by hand without a stand mixer?

Yes, you can mix and knead the dough by hand using a sturdy spoon and then your hands. Knead on a floured surface for about 8 to 10 minutes until smooth and elastic.

How do I know when the oil is the right temperature for frying?

Use a candy or deep-fry thermometer to keep the oil around 350°F. If you don’t have a thermometer, drop a small piece of dough into the oil—if it sizzles and rises to the surface quickly without browning too fast, the oil is ready.