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1
Special equipment: an electric mixer fitted with a paddle and dough hook attachment, a deep fryer or Dutch oven, a 3-inch cookie cutter, 20 lollipop sticks and a pastry bag
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For the sweet spiced yeast dough: Combine the water, yeast and 2 teaspoons of the sugar in a small bowl and set aside until foamy.
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Add the activated yeast mixture and 1/4 cup of the flour in an electric mixer fitted with a paddle attachment.
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Mix on low speed for about 1 minute.
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Switch to the dough hook attachment and add in another 1/4 cup of flour.
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Once incorporated, add the shortening in small amounts followed by the egg, vanilla and the remaining 1/4 cup sugar.
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Continue mixing the dough on low and add in the salt, baking powder, cinnamon, mace, nutmeg and the remaining 1 cup flour.
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Mix the dough on low speed for about 2 minutes, then on the second-lowest speed for 4 minutes.
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For the apple filling: Combine the apples, sugar, cinnamon, bread flour, dried ginger, fresh ginger and nutmeg in a medium saucepan.
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Cook over medium heat until the apples appear somewhat translucent, about 5 minutes.
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Remove from the heat and add in the lemon juice, then refrigerate until cold.
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Heat the oil in a deep fryer or Dutch oven to 365 degrees F.
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13
Combine the sugar and cinnamon in a medium bowl.
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14
Roll the dough out to a 1/8-inch thickness.
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15
Use a 3-inch cookie cutter to cut 20 circles out of the dough.
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Dollop a tablespoon of the apple filling in the center of each.
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Cup the circle to enclose the filling and pinch off excess dough.
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The result should be a small ball of dough with the filling sealed inside.
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19
Fry the fritters in the hot oil in 4 batches until golden brown, about 3 minutes, then remove from the oil and toss in the cinnamon and sugar mixture.
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20
Warm up the speculoos in a small saucepan and transfer to a pastry bag.
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21
Place each fritter on a lollipop stick and drizzle the warm speculoos over the top.
