Measure all the components for your fritters. Don't forget to sift your all-purpose flour to add more air to the dough.
Use your microwave to make the measured water lukewarm. Check it with your finger, it shouldn't be too hot, otherwise the yeast may not work like they should.
Stir the dry yeast into the water.
Add 1 tsp of sugar to the yeast, this helps to enhance the reaction.
In a large mixing bowl, combine the flour with sugar.
Melt one part of your butter (100 g) in the microwave, another one is for apples.
Add the buttermilk to the dry ingredients by making a well in them first, that's essential.
Beat two eggs into the bowl of your mixer.
Pour the previously melted butter.
Once the yeast rises, also pour it into the mixing bowl.
Forming the dough takes about five minutes, but it depends on the capacity of your mixer and the type of dough hook. So it should become uniform.
Cover the dough with a kitchen towel and let it stand at least for an hour. It should increase twice in the process.
Meanwhile start peeling and coring your apples, so you get your filling ready once the dough doubles.
Cut the apples into cubes.
Grate the peel of your lemon, no white parts should be included, so use a special grater.
Melt the left butter in the pan before adding the apples.
Once the butter is melt, transfer the cut apples.
After 3-4 minutes of stewing, add the grated lemon peel, cinnamon, the squeezed juice and some sugar. Keep cooking for one minute more.
You may need a masher to get rid of some left pieces. Transfer the apple mixture from the pan and let it cool down.
Lightly dust the surface with flour before working with your leavened dough. Divide it into two parts, and keep the second covered to prevent drying. Roll the yeast dough pretty thin for the better final taste.
Generously spread the stewed apples over your dough.
Make a log our of your dough with apple filling. Don't roll it up too fast, as it's quite gentle, so you might tear it apart if that is performed too fast.
Spread your dough with filling slightly flat with your rolling pin. Be careful, as this roll is incredibly fragile, however, it's inevitable with this type of pastry to avoid any leaks. You can always fix that.
Cut the dough for separate servings. Be attentive, as the fruit filling tends to escape.
Mold your fritters into a kind of spheres and let them stand covered up to an hour before frying.
Before transferring the apple fritters, preheat the oil until it reaches 180°C, check that with a thermometer.
The fritters should be flipped over after 3-4 minutes, the same time is required for another side.
Use the paper towels to remove the excess of oil. Let the apple fritters cool down for about five minutes.
Before serving the apple fritters, cover them with confectioners' sugar.