For the dough:
1 cup warm milk about 100°F - 110°F
1 packet of instant yeast (about 2 1/4 tsp)
3 Tbs. melted vegetable shortening
1/4 cup sugar
1 teaspoon salt
3 cups flour
For the apple fritters
2 firm apples such as Honeycrisp or Granny Smith
1 tsp. lemon juice
2 Tbs. unsalted butter
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbs. cornstarch
Vegetable oil for frying
For the glaze:
3 cups powdered sugar
1/2 cup water or apple cider
Make the dough by pouring the warm milk into the bowl of a food processor.. Sprinkle with yeast and stir gently. All the yeast to proof for about 5 minutes or until foamy.
To the yeast mixture add the egg, sugar, salt, melted shortening, and 2 cups of the flour and mix on medium until well combined. Switch to a dough hook and add remaining 1 cup of flour and beat on medium until the dough is smooth and pulls away from the bowl, about 3 to 4 minutes. Remove dough from bowl and transfer to a well oiled large bowl. Cover in plastic wrap and let it rise until doubled, about 1 hour.
While the dough is rising, combine the apples, lemon juice, butter, cinnamon, cloves, nutmeg, and a big pinch of salt in a medium saute pan. Cook over medium for about 5 minutes or until the apples are tender. Remove from heat and refrigerate until cool.
Punch the dough down and turn it out onto a well floured work surface. Roll the dough into a 14 x 10” rectangle, about 1/2” thick. Scatter 3/4s of the apples on top of the dough. Starting with the long end, roll the dough into a log. Press the remaining apples onto the top of the log. Starting with the short side roll the log up into a large ball. Using a rolling pin flatten the dough and roll out into a 7 1/2” x 10” rectangle. Place any apple pieces that fall out back into the dough. Cut the dough into 12- 2” squares and pull the corners of each square and pinch in the center. Place on a parchment lined baking sheet to rise until doubled, about 30 minutes.
While the dough is rising heat the vegetable oil over medium heat or until 325F. on a thermometer. Fry the fritters for about 6 to 8 minutes or until golden brown and cooked through. Transfer to a cooling rack. Let fritters cool slightly.
While the fritters are cooling make the glaze by combining the powdered sugar and water. Drizzle over the fritters and serve warm.