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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Peach doughnut. Cut open the ripe peach, take out the seed, make the same kind of dough we made for the salads or the elderberry. For we don't add eggs to sage dough, but we do add eggs to peach dough, sometimes a little wine, too. Dip the peeled peach into the dough, then fry it and serve it when hot, add sugar. If the peach is clingstone, slice it into circles. The herb masters cut this into four, pour some wine onto it, then mix it with flour, finally, they fry it.