Weigh out the ingredients
For the brioche, you'll need flour, vanilla, butter, sugar, milk, salt, yeast, and eggs.
Weigh out the ingredients
For the spiced apples, you'll need flour, apples, brown sugar, vanilla, lemon juice, bourbon, butter, and spices.
In a cup, heat the milk to 110 degrees F (40 degrees C) and stir in the sugar and yeast. If using active dry yeast, allow it to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step. Mix the eggs and vanilla into the milk yeast mixture.
Mix wet ingredients
In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt together. Pour the wet ingredients into the dry ingredients and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
Add wet to dry
Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. The dough will eventually pull away from the sides of the bowl and have a silky smooth texture with minimal stickiness.
Mix in the butter
To check if the dough is ready, use the windowpane test - tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.
Perform windowpane test
Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight (or at least 6 hours) in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.
Proof the dough
In a large bowl combine the apple cubes, lemon juice, brown sugar, spices, vanilla, and bourbon. In a large skillet over medium heat, melt the butter. Add the apples and mix frequently for about 4-5 minutes until they have softened. Stir in the flour and continue to cook for 2-3 more minutes until the liquid has thickened. Remove from heat.
Make the spiced apples
On a small baking sheet, spread the apples into an even layer and allow to cool completely. Alternatively, you can make the spiced apples the day before when you make the brioche, and chill them overnight.
Cool the apples
On a lightly floured surface, roll the dough out to ¼” (.5 cm) in thickness. Dust the dough with some extra flour. Using a fork, add the apples (reserving most of the sauce) to one half of the dough.
Roll out the dough
Dust the apples with more flour, then fold the other half of the dough over on top. Using a bench scraper or large knife, cut the dough into approximately 1” (2.5 cm) pieces. Use your hands to gently toss the pieces to separate.
Cut the dough
Divide the pieces into 9 portions, weighing about 100g each. Gently knead the portions with your hands so the brioche pieces adhere to each other. Place each on a parchment square, and pat them down to no more than 1” in thickness. Cover the donuts and allow to rise for about 30 minutes.
Shape the fritters & proof
Fry the donuts for 2 ½ minutes on the first side, then flip over and fry for an additional 2 ½ minutes until golden brown. Transfer the donuts to the wire rack. Once the donuts have cooled just enough to handle, dip them in the glaze. Enjoy them warm on their own or with some vanilla ice cream!
Fry, then glaze