In a small bowl, combine 2 teaspoons of active dried yeast with 1 cup of warm whole milk and 1 teaspoon of granulated sugar. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together 2 eggs, 3 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract. Add the frothy yeast mixture, 3 cups of flour, and 4 tablespoons of softened unsalted butter. Knead for 5 minutes until smooth, then let it rise for 1 hour.

Prepare the peach filling by mixing 2 cups of chopped ripe peaches, 2 tablespoons of brown sugar, and 1 tablespoon of fresh lemon juice in a bowl.

Once the dough has risen, punch it down and roll out to ½-inch thickness. Cut circles, add peach filling, fold, and seal tightly.

Heat oil in a skillet to 350°F. Fry fritters in batches for 2-3 minutes on each side until golden brown. Remove and drain on a wire rack.

Prepare the glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of milk until smooth. Drizzle over warm fritters.