Apple fritters

Combine the flour, sugar, salt and yeast in a medium bowl, break the butter up into it by hand, then add the milk warmed to about 120F and stir with a spoon.

Turn out and knead by hand four to five minutes, until well combined, the butter no longer visible and the dough shiny.

Ferment in a covered container two hours in a warm place.

Peel the apples, cut the slabs off the core and medium dice them.

Heat a large nonstick saute pan on high, add the butter and let it foam and start browning, then add the apples.

Once coated, add the sugar and cinnamon and pan roast about 90 seconds more.

Deglaze with the cider vinegar and lemon juice and cook on high 10 to 15 seconds to reduce to a sticky browned mixture; add a small pinch of salt and cool.

Flour the fermented dough and roll it into a rectangle about half an inch thick, flipping and turning it 90 degrees as you go.

Spread the apple cinnamon mixture over the dough and dust it with flour.

Roll it up like a cinnamon roll, then cut across it on a bias at about one inch spacing, repeat on the opposite bias and run the scraper through once more.

Flour the outside lightly and press the cut mass firmly back together into a loaf so the apples and dough bond.

Cut the loaf into discs about one inch thick, then stretch and lightly flour them to about half an inch.

Variation: bake two of the discs instead of frying them; no oven temperature or time was stated.

Cover with another sheet tray and proof gently 20 minutes while the oil heats.

Heat the oil, three inches deep, to 360F with a slotted spoon, thermometer and a wire rack on a sheet tray ready.

Fry about two minutes per side, four minutes in total, flipping gently with the slotted spoon.

Whisk the powdered sugar, vanilla extract, salt and milk into a fairly thick glaze.

Cool the fritters about 15 minutes, then glaze liberally on top and let it set.