Apple Fritter Doughnuts

MAKE THE DOUGH

Step 1

Place the yeast in a mixing bowl.

Step 2

Pour the milk over the yeast a let sit for 5 minutes.

Step 3

Add 2 cups of the flour to the yeast and milk mixture, but do not stir.

Step 4

Cover the bowl with plastic wrap and set aside in a warm place until the surface of the flour cracks, about 30-40 minutes.

Step 5

In a medium bowl, whisk together the egg yolks and sugar.

Step 6

Add the apple cider, melted butter, vanilla, salt, cinnamon, 1 1/4 cups of the flour and whisk until combined, then add to the yeast mixture.

Step 7

Using an electric mixer, beat the dough on low speed for 30 seconds, then increase the speed to medium and beat for 1 minute.

Step 8

Add the remaining 2 tablespoons of flour, and mix on low speed for 30 seconds, then increase to medium for another 30 seconds. The dough will be VERY soft and sticky.

Step 9

Transfer the dough to an oiled bowl, cover the bowl with plastic wrap, and set in a warm place until the dough has doubled in size, about 1 1/2 hours.

MAKE THE APPLES

Step 10

Melt the butter in a 12 inch skillet over medium heat.

Step 11

Slice the vanilla bean in half lengthwise and scrape the seeds into the pan with the melted butter, and drop the vanilla bean pod in as well.

Step 12

Heat the butter until it is bubbling, then add the chopped apples, tossing to coat them with butter.

Step 13

Add the sugar and cinnamon, and cook for 5 minutes, stirring occasionally.

Step 14

Add the apple cider and vinegar, increase the heat to medium-high, and cook until all of the liquid has evaporated, stirring occasionally, about 10-15 minutes.

Step 15

Remove the vanilla bean and transfer the apples to a baking sheet to cool.

ASSEMBLE THE DOUGHNUTS

Step 16

Scrape the dough out onto a well-floured surface and pat into a rectangle 2 inches thick, flouring the surface as necessary. Spread half of the apples over the dough, leaving space around the edges.

Step 17

Fold the dough into thirds (like a letter) by folding the bottom up and then the top down.

Step 18

Use your hands to again pat the dough into another rectangle about 2 inches thick. Spread the remaining apples on top and fold into thirds again.

Step 19

Gather the dough together in a rough ball and return it to the oiled bowl. Cover and allow to rise until doubled in size, about 30 minutes.

Step 20

Meanwhile, in a large Dutch oven, heat the oil over medium heat to 375 degrees F.

Step 21

Scrape the dough out again onto a well-floured surface, and gently pat it out to 1/2 inch thickness, flouring the surface and the dough as necessary.

Step 22

Using a pizza cutter, bench scraper or sharp knife, slice the dough into 1 inch pieces in a checkerboard pattern.

Step 23

Shape 4 ounce portions of the dough into round mounds and allow to rest for 10 minutes.

MAKE THE GLAZE

Step 24

While the dough is resting, mix together the glaze.

Step 25

Whisk together the powdered sugar, heavy cream, vanilla and salt in a medium bowl set over a small saucepan of simmering water over low heat.

Step 26

Heat and whisk occasionally until the mixture is warm to the touch. Remove from the heat and keep warm.

FRY THE DOUGHNUTS

Step 27

Very carefully drop each mound of dough into the hot oil, only adding as many as will comfortably fit in the pot so they are not crowded (I found I could do 4-5 at a time in my 7 1/4 quart Dutch oven).

Step 28

Fry until the underside is golden brown, about 3 minutes, then using a spatula or spider skimmer, carefully turn them over, and continue to cook until the other side is golden brown as well, another 4-5 minutes.

Step 29

Remove the doughnuts to a paper towel-lined pan or a cooling rack.

Step 30

Repeat with the remaining doughnuts, allowing the oil to come back up to temperature between batches.

Step 31

After removing each batch of doughnuts, allow them to sit for about 5 minutes, then brush with the glaze.

Step 32

Serve warm or at room temperature.