Fig and Peach Stuffed Donuts

3/4 cup lukewarm water
4 tbsp granulated sugar
2 1/4 tsp instant yeast
3 2/3 cup all-purpose flour
1/4 cup vegetable oil
2 large eggs (room temperature)
4 tsp vanilla extract
1 tsp salt
Oil for frying
1/2 cup powdered sugar
Combine the water, yeast, sugar, flour, vegetable oil, eggs, vanilla and salt in a mixer with a dough hook. Mix on low for 15 minutes. You can knead by hand, but the dough will be very sticky. Once kneaded, place in a large oiled bowl. Cover with plastic wrap and a tea towel and leave on the counter to rise. It will take approx. 2 hours to double in size. Line a baking sheet with parchment paper and lightly dust the parchment and your work surface with flour. Place dough on floured surface and gently pat into 1/2 inch thickness. Place a 2 1/2 in  round cookie cutter in flour and cut as many circles as you can from the dough. Place them on the parchment paper. For the scraps, re-roll and then cut the remaining bits. Lightly dust dough again and cover with a dry tea towel and let rise again for an hour. After the hour, heat 2-3 in of oil in a pot. Use a candy thermometer if you have one. Line a baking sheet with paper towels and set a wire rack on top, this will be to drain and rest the donuts once fried. Heat oil over medium heat, it should reach 325ºF. Fry 3-4 donuts at a time, 2-3 minutes until golden, then flip and fry for about a minute or two, until golden. Place donuts on wire rack to drain. Once cooled, use a straw or a skewer to poke a hole in the side or top of the donuts. Place the spread of choice in a piping bag and place tip inside donut to add filling. Dust with powdered sugar and serve!