Yeasted apple fritters

Combine one and three quarter cups of milk heated to 110 degrees Fahrenheit with two and a quarter teaspoons of active dry yeast, a quarter cup of sugar and two tablespoons of honey in the bowl of a stand mixer. Whisk and let sit 10 minutes until foamy.

Add three lightly beaten eggs and 22 and one third ounces of all-purpose flour, then cut in one and a half sticks of room temperature unsalted butter.

With dough hooks, start slow then mix on medium-high for six minutes, scraping down the sides once halfway, until the dough is ultra soft and ultra sticky. Do not add flour.

Scrape down, cover with plastic wrap and rise at room temperature for one hour.

Peel, core and cut four large Granny Smith apples into half-inch chunks and toss in a medium bowl with the juice of one lemon.

Melt half a stick of unsalted butter over medium heat in a large nonstick pan and lightly brown it; once the milk fats separate and change colour add the apples and toss.

Add maybe half a cup of brown sugar, a quarter teaspoon of cloves, half a teaspoon of ground ginger, a teaspoon of cinnamon and a quarter teaspoon of allspice, and simmer, tossing occasionally, four to five minutes until thick and gooey and the apples are just cooked through.

Thicken with a teaspoon of cornstarch whisked into a quarter cup of warm water, cook one more minute until very thick, then cool completely.

Coat the worktop with an uncomfortable amount of flour, scrape the risen dough out and stretch it into a rectangle.

Spread the cooled apples over the dough and fold it over on itself like a pamphlet, laminating the apples and their sauce into the dough.

Coax it back into a ball with the apples evenly dispersed, return to the bowl, cover and rise one hour at room temperature until redoubled.

Turn out onto a generously floured worktop, flour the top, roll to about a one inch thickness and cut rounds with a biscuit cutter; pull away the scraps, place the fritters on a well-floured baking sheet and re-roll the scraps.

Heat a quart and a half of vegetable oil to 375 degrees Fahrenheit, pat and stretch the fritters out a little, and fry about 90 seconds, flip once, and another 90 seconds until golden brown and crisp all over.

Drain on a wire rack set in a rimmed baking sheet.

Whisk a whole lot of powdered sugar with a little milk until smooth and no lumps remain.

Dip the fritters in a thin glaze, let the first coat harden and dunk again for a double glaze. Alternative: about double the powdered sugar and the same milk makes a thicker one-step glaze, closer to a honey bun.