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1
Make the dough: Place the milk in a heatproof container and cook in a microwave oven for 1 1/2 minutes.
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2
Carefully add the shortening to the milk and set aside.
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3
Make sure the shortening melts completely and that the mixture cools to lukewarm before adding to the other ingredients.
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4
Add the yeast, water, eggs, the 1/4 cup sugar, the salt, the nutmeg, the milk and shortening mixture, and half of the flour to the bowl of a stand mixer.
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5
Using the paddle attachment, combine the ingredients on low speed until the flour is incorporated, then turn the speed up to medium and beat until well combined.
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6
Add the remaining flour, combine on low speed at first, then increase the speed to medium and beat well.
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7
Change to the dough hook attachment and beat on medium speed until the dough pulls away from the bowl and becomes smooth, 3 to 4 minutes.
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8
Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
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9
While the dough is rising, mix together the apples, lemon juice, the 2 tablespoons sugar, and the cinnamon in a medium bowl.
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10
Set aside.
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11
On a well-floured work surface, roll the dough out to a 24-inch square.
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12
Evenly spread the apple mixture on the surface of the dough.
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13
Gently press the mixture into the dough.
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14
Starting at the bottom edge of the dough, roll into a log.
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15
Cut the log into 12 even pieces and lay each piece cut sides up and down.
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16
Cover with a tea towel and let rise for 30 minutes.
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17
Make the fritter glaze: While the dough is rising for the last 30 minutes, whisk together the milk, confectioners sugar, and vanilla in a medium saucepan over low heat.
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18
Remove the pan from the heat and set over a bowl of warm water in order to keep warm while frying the fritters.
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19
To finish the fritters:
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20
In a deep fryer or Dutch oven, heat the oil to 350 degrees.
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21
Gently place the fritters in the oil, two at a time, and cook for 45 seconds per side.
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22
Transfer to a cooling rack placed in a baking pan.
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23
Let cool just until able to handle.
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24
Dip the fritters into the glaze, one at a time, and return them to the cooling rack for 5 minutes before serving.
