To make the donuts: In the bowl of a stand mixer, fitted with the dough attachment, add the yeast, sugar, and warm water first. Allow to set for about 5 minutes until foamy.

Then add the flour, salt, melted butter and lightly beaten egg. Mix on low speed until just combined and then medium-high speed until well combined. Dough will be sticky.

Remove dough to a buttered bowl and cover tightly with plastic wrap. Let rise in a warm place for an hour or until doubled in size.

In a small saucepan, bring the peaches and lemon juice to a boil over medium-high heat. Mash slightly, but leave the tiny bits of chunks.

Reduce heat to medium and stir in the sugar.

Bring back to a boil and continue boiling, while stirring, until jam thickens, about 10 - 15 minutes.

Set aside to cool.

On a lightly floured surface, press dough out with floured hands to 1/4 inch thickness. Using a 2-1/2 inch round cookie or donut cutter, cut the dough into 18 rounds. Gather dough scraps and repress out with floured hands, if necessary.

Place donuts a few inches apart on parchment-lined or greased baking sheets. Cover with a light dish towel and let rise for about 30 minutes or until about doubled in thickness.

Preheat oven to 375°F. Once donuts have finished the second rise, brush generously with melted butter.

Bake for about 10 minutes, rotating baking sheet halfway through, until donuts are set and starting to turn golden brown on top.

Remove donuts from oven. Turn oven broiler on high. Brush each donut with more butter. Return one tray of donuts at a time to under the broiler for 1-2 minutes, just until the butter starts to bubble a bit which will crisp the tops of the donuts. Repeat with remaining trays of donuts until all are baked and broiled.

Place granulated sugar in a shallow bowl. As soon as donuts are cool enough to handle, toss them in the granulated sugar one at a time to evenly and completely coat them. Place back on baking sheet to cool completely while making the filling

Add powdered sugar and continue beating until stiff peaks form.

Add 2 tablespoons of the jam blend and continue beating until well combined.

Gently fold remaining jam blend into the cream.

Transfer the cream filling to a resealable plastic bag or pastry bag fitted with a large pointed star decorating tip.

Using a skewer or end of a wooden spoon stick, poke a hole through the side of each donut almost to the other side making space to squeeze in the filling. Fill each donut with the peach cream filling.

Serve donuts as soon as they are filled. Donuts are best eaten the same day.