Apple Fritters Recipe

Activate yeast. In the bowl of a stand mixer fitted with the dough hook, stir together 1 1/4 cups warm milk and 2 1/14 teaspoons yeast. Let sit 5 minutes, or until foamy.
Enriched dough ingredients. Beat 2 large eggs, 8 Tablespoons butter, 1/4 cup sugar, and 1 teaspoon salt into the yeast mixture on medium-high speed until combined.
Finish yeasted donut dough. With the mixer on medium-low speed, slowly add 2 cups flour until nearly combined. Mix in the remaining 2 1/4 cups flour 4 minutes, or until the dough is no longer sticky and pulls away from the sides of the bowl. If the dough is still wet and sticky, add 2 Tablespoons flour at a time. Transfer to greased bowl and cover. Let rise 1 hour, or until doubled in size.

Combine apple filling. While the dough is rising, make the filling. In a medium saucepan, stir together 1 Tablespoon butter, 2 cups diced apples, 1/4 cup sugar, and 1 Tablespoon cinnamon over medium-low heat. Cook, stirring occasionally, 5 minutes, or until the apples are tender and the liquid has reduced by half. Remove from heat and let cool completely.

Roll out dough. On a floured work surface, turn out the dough. Using a rolling pin, roll the dough into a 12x16-inch rectangle, about 1/4-inch thick.
Add apple filling. With the rectangle placed horizontally in front of you, picture it divided into three parts from left to right. Using a slotted spoon, spread apple filling evenly over 2/3 of the rectangle, leaving 1/3 without filling. Sprinkle a little flour over the apple filling.
Fold dough. Fold the 1/3 plain dough over the 1/3 filling in the center. Fold the remaining 1/3 with filling over the top to create a long rectangle facing away from you. Press down gently.
Cut into fritter donut shapes. Using a sharp knife or a dough/bench scraper, cut the log into 1/2-inch squares, keeping the dough together and the filling inside. Sprinkle a little flour over the top and press the dough pieces together to form a log. Cut into 10 pieces and place on a parchment-lined baking sheet to rise while the oil is heating.

Heat oil. Place 2 cooling racks over baking sheets near where you will be frying. In a deep, heavy-bottomed pot, add enough oil to fill at least 3 inches of the bottom of the pot. Heat over medium-low heat until temperature reads 375℉ on a candy thermometer.
Fry fritters. Carefully add 2 to 3 fritters to the oil and fry 1 minute, or until golden brown. Flip and fry 1 minute more, or until golden and cooked through. Using tongs, transfer to the cooling racks to cool slightly. Wait until the heat reaches 375℉ before adding the next batch of fritters. Repeat with remaining dough.

Whisk glaze. In a small bowl, whisk together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla until smooth and about the thickness of heavy whipping cream.
Dip fritters. Dip each fritter into the glaze and return to cooling rack to set. Serve warm or at room temperature.