Apple Fritters - WOW!!

A Note: These are not quite so good leftover - they get kind of tough and dried out in my opinion. So, my advice to you - eat them all in one sitting :-)
Joni Newman (justthefood.blogspot.com) has such a fun blog and I discovered these amazing morsels on her blog this morning. I took advantage of my body thinking it was later and got up at 4 this morning - meant I had ample time to whip these up before church :-) They were time-consuming but well worth the effort - fabulous, yum...can't say enough great things! They are best while still warm. Please be warned, however, that they are far from healthy - they are deep fried and have a hefty dose of sugar in them. But, they are a much better choice than a donut shop treat - enjoy! Beware - if you leave these out on the kitchen counter, they will disappear rather quickly!!



APPLE FRITTERS
For the dough:
1 cup (235 ml) water, heated to lukewarm
2 tablespoons plus 1/4 cup (75 g) evaporated cane juice or granulated sugar, divided
1 envelope (1/4 ounce, or 7 g) Quick-Rise yeast [[it can’t be quick-rise and active dry]]
2 tablespoons (30 ml) vegetable oil
1 cup (235 ml) soymilk
4 cups (500 g) all-purpose flour, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the apples:
2 cups (220 g) cored, peeled, and finely chopped apples (about 2 medium apples)
1/2 cup (100 g) evaporated cane juice or granulated sugar
1/2 teaspoon cinnamon

For the glaze:
2 cups (240 g) confectioners’ sugar, sifted
1/4 cup (60 ml) nondairy milk
Vegetable oil, for frying

To make the dough: Combine the water and 2 tablespoons (25 g) of the sugar in a microwave-safe bowl. Heat until lukewarm, about 30 seconds. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active. Mix the oil and milk into the yeast mixture.

In a large bowl, combine the flour, remaining 1/4 cup (50 g) sugar, cinnamon, and salt. Stir the wet ingredients into the dry, mixing until combined.

Turn the dough out onto a floured surface, add more flour as needed, and knead for 8 minutes, until the dough is smooth and pliable. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, mixing until the dough forms a ball.

Place the dough ball back into the bowl, cover with plastic wrap or a kitchen towel, and let rest for 20 minutes, while you prep the apples.

To prepare the apples: Add the chopped apples, sugar, and cinnamon to a resealable bag or container with a tight-fitting lid. Close and toss to completely coat the apples. Set aside.

After the 20-minute rise, work the apple mixture into the dough (in the bowl), distributing the apples evenly. The dough will become wet and sticky. That’s okay. Once the apples are thoroughly folded in, cover the bowl tightly with plastic wrap and let sit for 1 hour to rise.

To make the glaze: Whisk together the confectioners’ sugar and milk in a shallow dish until smooth. Set aside.

Using your deep fryer or a deep pot, heat the oil to 350°F (180°C). Scoop about 1/2 cup (140 g) of dough out of the bowl (yes, it is slimy and slippery!) and form into an oblong disk shape with your bare hands. Carefully place in the hot oil. Fry until dark golden brown and crispy, about 5 minutes, flipping halfway through using tongs. Transfer to a wire rack to drain off the excess oil.

Once the fritter is cool enough to handle, but still warm, dip in the glaze and return to the rack. Once the glaze has hardened, flip over and dip the other side, then return