In a small bowl, mix together 1½ teaspoons of active dried yeast, ¼ cup of warmed whole milk, and 1 teaspoon of granulated cane sugar. Allow this mixture to sit for about 5 to 10 minutes until it becomes frothy and bubbly.

In a large mixing bowl, combine 4 large eggs, ⅓ cup of granulated cane sugar, and 2 teaspoons of vanilla extract. Whisk these ingredients together until well blended. Now, add the frothy yeast mixture along with the remaining 1 cup of warmed milk, ensuring everything is mixed smoothly.

Gradually incorporate 5 ⅓ cups of bread flour (or all-purpose flour) and ½ cup of softened unsalted butter into your wet mixture. Stir until the dough begins to come together. Knead the dough for about 5 to 7 minutes until it is smooth and elastic. Cover with a towel and let it rise in a warm place until doubled in size, about 1 hour.

Chop 5 to 6 ripe peaches and place them in a bowl. Sprinkle in ⅓ cup of brown sugar and 1 tablespoon of fresh lemon juice. Stir gently until the peaches are well coated and set aside.

Once the dough has risen, punch it down and roll out to about ½-inch thick. Cut into squares. Place a spoonful of the prepared peach filling in the center of each square and fold the corners over to seal tightly.

In a deep frying pan or pot, heat oil to 350°F (175°C). Carefully add the fritters in batches and fry for about 3-4 minutes on each side until golden-brown.

While the fritters cool slightly, prepare the glaze by mixing together 3 cups of powdered sugar, ½ cup of whole milk, 2 tablespoons of brown sugar or maple syrup, and 2 teaspoons of vanilla bean paste in a medium bowl. Whisk until smooth.

Drizzle the warm Southern Peach Fritters generously with the prepared glaze as soon as they are done frying. Serve immediately while warm.