Heat a medium saucepan over medium heat. Add the diced apples, butter, sugar, salt, and spices. Cook for 10-12 minutes, until the apples soften and become syrupy. Stir in cornstarch and water, cooking for another 1-2 minutes until thickened. Let the filling cool completely.

In a stand mixer bowl, combine flour, sugar, instant yeast, and salt. Then add the warm milk, egg, and egg yolk. Knead with a dough hook until a ball forms, about 5 minutes.

Gradually add the butter, ½ tablespoon at a time, allowing it to fully integrate before adding more. Continue kneading for 10-12 minutes on medium-low speed until the dough is smooth.

Form the dough into a ball, place it back in the bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, until doubled in size.

Cut 12 squares of parchment paper. Roll the dough into a ¼-inch thick rectangle on a floured surface. Spread two-thirds of the cooled apple filling over one half, sprinkle with flour, fold and seal.

Roll out the dough slightly longer, add remaining apple filling down the center leaving most juices behind, sprinkle with another teaspoon of flour, then fold it like a letter and press to seal.

Cut the dough into 1-inch pieces using a bench scraper. Toss them gently to separate, and form into 10 fritters, each weighing roughly 100 grams.

Lightly coat one side of each fritter with flour and place it flour-side down onto a parchment square. Lightly press flour into the dough.

Cover with plastic wrap again and allow to rest. Heat oil in a pot over medium-low heat until it reaches 355°F.

Once the oil is hot, gently flatten each fritter, and place 1-2 in oil with parchment still attached. After a few seconds, the paper will release, which you can lift out with tongs.

Fry fritters for 2 minutes on each side until deeply golden brown. Use a slotted spoon to remove and place on a wire rack. Allow the oil to reheat before frying more.

Mix the powdered sugar and apple cider until smooth. If necessary, adjust thickness with more cider. Dip each warm fritter into the glaze, letting it soak in, and sprinkle with flaky sea salt if desired. Enjoy warm!