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1
Make the dough In the bowl of a stand mixer, whisk the yeast with the milk until dissolved.
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2
Let stand until foamy, about 5 minutes.
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3
Stir in 1 cup of the flour until a smooth paste forms.
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4
Cover the bowl with plastic wrap and let stand until doubled in bulk, about 1 hour.
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5
Make the dough In a small bowl, rub the vanilla seeds into the sugar.
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6
Attach the paddle to the stand mixer and beat the yeasted sponge at low speed until smooth.
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7
With the mixer on, gradually beat in the vanilla sugar.
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8
Beat in the egg yolks, salt and cinnamon, then beat in the apple cider and butter.
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9
Gradually beat in the remaining 2 cups of flour, beating until a sticky dough forms, 1 to 2 minutes.
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10
Scrape the dough into a greased large bowl.
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11
Cover with plastic wrap and let stand until doubled in bulk, about 2 hours.
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12
Refrigerate the dough until barely chilled, about 20 minutes.
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13
Meanwhile, cook the apples In a very large skillet, melt the butter.
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14
Add the apples, apple cider, sugar, vinegar, lemon juice, cinnamon and vanilla bean and seeds.
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15
Cook over moderately high heat, stirring occasionally, until the apples are softened and most of the liquid has evaporated, about 8 minutes.
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16
Scrape the apples onto a large rimmed baking sheet to cool completely.
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17
Meanwhile, cook the apples Scrape the dough onto a floured work surface and roll out to a 12-by-20-inch rectangle.
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18
With one long side facing you, spread half of the apple filling over two-thirds of the dough.
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19
Fold the remaining one-third of the dough over the filling, then fold it over again.
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20
Gently roll out the dough again to a 12-by-20-inch rectangle.
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21
Spread the remaining apples over two-thirds of the dough and fold as before.
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22
Cover the dough with plastic wrap and let stand until doubled in bulk, about 45 minutes.
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23
Meanwhile, make the glaze In a medium bowl, whisk the confectioners sugar with the cream and cider until smooth.
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24
Meanwhile, make the glaze Gently pat the dough into a 1/2-inch-thick rectangle, dusting with flour as needed.
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25
Cut the dough into 12 rectangles.
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26
Shape the rectangles into 4-inch ovals and transfer to a sheet of lightly floured parchment paper.
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27
Let stand for 10 minutes.
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28
Meanwhile, make the glaze In a large saucepan, heat 2 inches of oil to 340.
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29
Set a rack on a baking sheet.
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30
Carefully add 3 or 4 of the ovals to the hot oil and fry, turning occasionally, until puffed and deeply browned, about 8 minutes.
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31
Using tongs, transfer the fritters to the rack to drain.
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32
Repeat to fry the remaining fritters.
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33
Drizzle the glaze on top and sprinkle with salt.
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34
Let cool slightly before serving.
