Amish Apple Fritter Donuts

Add all of the dough ingredients to the bowl of a stand mixer and mix with a dough hook on low until moistened.

Increase the speed and knead until the dough cleans the side of the bowl and a smooth dough forms, then cover with plastic wrap and allow the dough to rise in a warm place until doubled in size.

Cook the apple chunks with spices, sugar, then add the apple cider and cornstarch slurry and cook until the juices thicken, then cool.

On a lightly floured surface, roll out the dough into a large rectangle, about ¼" thick.

Spread the cooled apples evenly across the dough.

Sprinkle the apple filling with flour to mostly cover it.

Fold the short sides inwards to meet in the center and gently push down all over.

Use a bench scraper to cut the dough into 1-inch squares.

Toss the dough with your fingers then form them into six pieces, patting the pieces down and together.

Transfer the apple donuts to a large sheet pan lined with parchment paper (or plastic wrap) and cover with plastic wrap to rest while you prep for frying.

Add the dough into the hot oil one at a time (only adding two to three to a pot at a time). Fry for 2-3 minutes, carefully flipping halfway through, until a deep golden brown. Transfer to a rack with paper towels to cool until only lightly warm.

Whisk together the icing ingredients, then coat the apple fritter donuts on both sides and allow it to set on a wire rack.

Once the glaze hardens a bit, it's time to break in and enjoy!