Apple Fritters

Instructions

Dough

1. Whisk together the yeast, sugar, 3 cups of the flour, cinnamon and salt in the bowl of your stand mixer. Fit the dough hook onto the mixer.
2. With the mixer on low, pour in the room temperature milk until combined. Add the eggs and continue mixing until incorporated. Do your best to get as much of the dough mixed together to form a ball. It's okay if it's not all together, you can knead it in the next step.
3. Sprinkle the remaining 1/4 cup of flour on your work surface and roll out the dough ball. Knead the dough a few times until the ball is smooth and everything has been incorporated.
4. Add one tablespoon of butter to the dough and knead until incorporated. Repeat until all the butter has been added.
5. Lightly butter a glass bowl and turn the dough out into it. Flip the dough a few times in the bowl to coat with butter. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubles in size This should take an hour or two.

Apples

1. Peel, core and cut the apples into small chunks. Place the prepared apples in a bowl and toss in the lemon juice.
2. In a medium pan over medium high heat, melt and cook the butter until it browns and smells nutty. Add the apples and toss to coat. Sprinkle the cinnamon and sugar over the apples and stir. Cook on medium high until just tender. Add the vingear and cook until the liquid has reduced by about half. Remove from the heat and set aside to cool.

Assemble the Dough

1. Line two baking sheets with parchment paper.
2. Flour your work surface and turn the dough out onto the flour. Roll the dough out into a long rectangle about 1/2in thick.
3. Spread 3/4 of the apple over the dough. Beginning with the long edge closest to you, roll the dough away from you in a tight spiral to create a log. Turn the dough 90 degrees and press to flatten. Spread the remaining apples over the dough. Beginning with the edge closest to you, roll the dough away from you in a tight spiral. NOTE: Don't worry if the apples squeeze out, just shove them back in where you can!
4. Roll the dough out into another rectangle about 1/2in thick. Cut the dough into 12 even pieces.
5. Place a piece in your hand and pull each corner up into the center creating a rough ball. Place the ball on the prepared baking sheet. Repeat with the remaining dough.
6. Cover the baking sheets with plastic wrap and allow the dough to almost double in size. Make sure the dough rises in a warm place.

Glaze

1. Just before you're ready to begin frying the fritters, prepare the glaze.
2. In a small bowl, whisk together the heavy cream, vanilla and powdered sugar until smooth. You'll want a slightly thick and spreadable consistency. Stir often to prevent a crust forming on the top of the glaze.

Fry the Fritters

1. In a heavy bottomed pan or Dutch oven, heat 6 inches of vegetable oil to 360F degrees.
2. While the oil is heating, prepare a cooling rack by lining it with paper towels.
3. Once the heat is to temperature, gently lay 2 dough balls into the hot oil. The fritters sink at first but will float to the top. Cook about 60-90 seconds on each side. You want them to cook all the way through and have a dark brown color. Use the metal spider spatula to flip and remove the fritters. Place the cooked fritter on the paper towels to drain and cool. Allow the oil to come back to 360F degrees before frying another batch of fritters. Continue until all the dough has been fried. NOTE: After the first batch has been fried, cut into a fritter to check that the dough has been cooked through, if not then adjust the time you fry on each side accordingly.

Glaze the Fritters

1. Once the fritters have cooled to the touch, brush the glaze generously over the top and side of each fritter. No need to flip them over, just make sure to get the sides that you can reach.
2. Allow the glaze to harden before serving.
3. Store in a non-airtight container for up to 3 days. They are best if eaten immediately.