Activate the Yeast: In a small bowl, mix warm water with sugar and yeast. Let sit until it bubbles, about 5-10 minutes.

Prepare the Dough: In a stand mixer, combine flour, sugar, and salt. Slowly add yeast mixture and eggs, mixing until smooth.

Knead the Dough: Add softened butter and knead for another 7 minutes until the dough is slightly tacky but not sticky.

First Rise: Transfer dough to a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.

Chill the Dough: Punch down the dough, wrap it tightly, and refrigerate overnight.

Make the Peach Filling: Melt butter in a saucepan, add peaches and nectar, cooking for about 5 minutes. Stir in sugar, cornstarch, and cinnamon, cook until thickened. Once cool, add gelatin and refrigerate overnight.

Prepare the Crisp Topping: Preheat the oven to 350°F. Mix brown sugar, oats, and salt, spread on a baking sheet and bake for 15-20 minutes until golden brown.

Shape the Doughnuts: Roll out the chilled dough to 1/2 inch thickness, cut out shapes and let rise for 60-80 minutes.

Fry the Doughnuts: Heat oil to 350°F. Fry each for 1-2 minutes on each side until golden brown.

Fill and Top the Doughnuts: Use a piping bag to fill each doughnut, drizzle with icing and sprinkle with crisp topping.