About 30 minutes before rolling out the dough, fill a dutch oven or heavy bottomed pot with enough neutral oil to cover 2” (5 cm). Place the oil over medium heat and bring to 355 degrees F (180 degrees C).
Place a wire rack over a paper towel lined baking sheet. On a separate baking sheet, cut out 9 4” (10 cm) parchment squares for the donuts.
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. 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.
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. Don't be afraid to use plenty of flour here. Place each on a parchment square, and pat them down to no more than 1” (2.5 cm) in thickness.
Cover the donuts and allow to rise for about 30 minutes or until nearly room temperature, but still slightly cool to the touch. When pressed with a finger, the dough will slowly spring back.
Meanwhile, make the bourbon glaze: In a small bowl, whisk together all ingredients until smooth.
Once proofed, give the fritters one final squeeze to ensure they stick together, then use the parchment squares to gently lower 2-3 donuts into the hot oil. Fry the donuts for 2 ½ minutes on the first side, then flip over and fry for an additional 2 ½ minutes.
Transfer the donuts to the wire rack. Wait a couple minutes for the oil to come back up to 355 degrees F (180 degrees C), then continue frying the donuts.
To glaze: Once the donuts have cooled just enough to handle, dip them in the glaze.