For the apple fritter dough – 1 cup warm milk (2% or whole) – 3 tbsp granulated sugar – 1 tsp dry active yeast – 3 cups diced apples about 3 medium apples – 1 tbsp lemon juice – 1 tbsp cinnamon – 2 eggs – 3 cups all-purpose flour – 1/4 tsp salt – 3 tbsp unsalted butter softened – Oil for frying For the glaze – 4 cups powdered sugar – 7 tbsp milk – 1 tsp vanilla extract
Froth the yeast. In a large measuring cup, add the warm milk and sugar. Stir, then add the yeast on top. Let it sit in a warm place for about 20 minutes or until it becomes foamy.
Prep the apples. While waiting for the yeast, wash, peel, and dice the apples. Place them in a bowl and add the fresh lemon juice and ground cinnamon. Stir to combine and set aside.
Mix in the flour and salt. In the bowl of a stand mixer, add the flour and salt, then mix in the yeast mixture using the paddle attachment.
Let the dough rise. Cover the mixer bowl with plastic wrap and place it in a warm place (I usually use the oven on the bread-proof cycle) for about 1 hour so the dough can rise.
Heat the fry oil. Fill a heavy-bottomed pot with 1-2 inches of oil and bring the temperature to medium-high heat, about 375 degrees Fahrenheit. Scoop up 1/4 cup of the dough and place it in the pot.
Fry the apple fritters. Cook them for about 2-3 minutes on each side, or until they are golden brown. Transfer the fritters to a plate lined with paper towels to absorb any excess oil.
Glaze the apple fritters. Once the fritters have cooled, use a slotted spoon to dip each one in the glaze until they are fully covered. Then place them on a cooling rack to let the glaze set.