Best Sourdough Apple Fritters

Delicious sourdough apple fritters that are better than your favorite donut shop. Learn how to make these apple fritters today!

Microwave the milk for 20 seconds until warm.
Place the warm milk in the bowl of a stand mixer. Add in the white sugar and the active dry yeast. Stir lightly with a utensil. Wait 10 minutes until the yeast has bloomed.
While you are waiting for the yeast to bloom, microwave the butter until it is melted. Wait for the butter to cool down until it is safe to touch with your finger.
Add the melted butter, the sourdough discard, and the egg into the stand mixer bowl. Mix until all wet ingredients are incorporated.
Add the flour and the salt into the bowl of the stand mixer. Kneed on low for five minutes or until gluten is properly developed.
The dough should be soft and sticky but not too sticky. If it is too sticky, add 1 Tbsp of flour at a time and knead until the desired texture is reached.
Grease a bowl. Place the dough into the greased bowl. Cover and let sit in the fridge until the dough is cold and has rised (roughly two hours). You can leave the dough in the fridge overnight if needed.

Skin the three apples and then dice the apples. Make sure that you remove the core.
In a pan on the stove at medium heat, add 3 Tbsp of butter. Melt the butter then add the diced apples. Saute the apples for 30 seconds or until all of the apples are coated in the butter.
Add cinnamon and sugar into the pan. Saute until all the apples are coated evenly in the cinnamon and sugar (roughly one minute).
Add apple cider vinegar and lemon juice into the pan. Saute for an additional 2 minutes.
Place the apple filling on a sheet pan lined with parchment paper to cool down. Sprinkle salt to taste.

Flour your work surface. Turn the cold dough onto the work surface. Make sure to flour the dough liberally so that it does not stick. With a rolling pin, roll the dough into a flat rectangle until it is about half an inch thick. It should be roughly 15 inches by 10 inches.
Spread the apple filling into an even later on top of the dough. You want the filling to cover the top of the dough. Sprinkle flour generously on top of the apple filling. The flour will help the apple fritter hold its shape.
Starting on the long side of the dough, roll into a tight log.
Roll the log back and forth so that the dough and apple filling hold its shape. Don't be shy here. Don't worry about degassing the dough (it will puff up later in the oil). Sprinkle flour generously to prevent the dough from sticking.
Cut the log at a 45 degree angle every one inch left to right. Then, cut the log at a -45 degree angle (opposite) every one inch left to right. Compact the log with both hands. Roll back and forth. This process will help combine the dough and apple fritter so that they don't fall apart during the frying process.
Cut the log into 8 equal portions. Take each portion with your hands and flatten them with your hands. Again, don't worry about degassing the dough. Each piece should be about 1 inch thick.
Cover and let rest for 30 minutes.
Heat oil in a pot until it is 360F degrees. Fry the apple fritters 2 minutes each side for a total of four minutes each fritter.

In a medium bowl, combine powered-sugar and milk or heavy cream. Whisk until it is combined.
Dip each apple fritter into the glaze. Place on a wire rack. Let rest until you are ready to eat them.