Proof the yeast in a large bowl by sprinkling over warm water and letting sit for 5 minutes or more. If it’s not foamy your yeast might be too old or your water might have been too hot and killed them.
Add milk, sugar, salt, egg, shortening, and 1.5 C flour. Mix on low. Slowly add in flour 1/2 a cup at a time until your dough starts to pull away from the sides of the mixing bowl. Knead for a few more minutes.
Turn dough out spray the bowl with spray oil and put the dough back in the bowl covered to rise. Set in a warm place until it doubles in size. I put it on my front porch and it took about 30 minutes in 90F weather.
Turn the dough out onto a floured surface. Roll the dough to about 1/2 inch thickness. You can use either a circle cookie cutter or glass cup.
Heat oil to 300 F and fry donuts flipping to get both sides golden. Pay attention they brown very fast!
While they are still warm glaze the donuts
Melt earth balance over low heat.
Stir in powdered sugar and vanilla.
While the donuts are still warm dip in the glaze. I like to dip both sides. The donut dough is not very sweet you need the glaze to get a good flavor.
Top with sprinkles or other decorations.
Note: if you plan on glazing the peaches then you’ll want to double the glaze recipe.
Once glaze is dry cut in half with a serrated knife and fill with peaches. You’ll need about 6 peaches.