Remember those apple fritters we used to get at bakeries? The ones with cinnamon apple chunks intertwined with cobblestones of dough and drenched in a vanilla glaze? These delicious gluten free apple fritters are JUST LIKE THOSE!! You seriously won't know the difference.
Melt butter in large saute pan over medium heat. Add brown sugar, apples, and cinnamon. Lower heat and saute apples until softened, about 10 minutes. Remove from heat and allow to cool to room temperature.
Remove dough from refrigerator and divide in half. Put other half back in the refrigerator for another use (or make double the amount of apple fritters).
Knead dough on heavily floured surface until smooth. Roll out into rectangle that is about 1/2-inch thick (it doesn't need to be perfect), adding flour on bottom as necessary to prevent sticking. Scatter cooled apples over dough and fold dough over onto itself to enclose apples.
Cut dough diagonally into "slices" using sharp knife or bench scraper. Go back the other way and cut "slices" again in the opposite direction. You should end up with several odd-shaped pieces with chunks of apples sticking out,
Piece the dough and apples back together roughly into a loaf shape (it will be sticky, so add more flour as necessary). Apples will fall out or just barely hang on. It's okay. They don't need to be perfect. Using your bench scraper or a knife, cut slices of the dough off the "loaf" and press them together slightly, just so they'll stay together in the oil. This again doesn't need to be perfect. The rougher the look, the better!
Place slices on parchment-lined baking sheet and cover with plastic wrap. Allow to sit for 20-30 minutes until slightly puffed and a little larger. Meanwhile, heat oil in deep fryer or Dutch oven to 320-330 degrees F.
Carefully slide apple fritters into hot oil, a couple at a time, and fry for about 2-3 minutes, flipping halfway through. Drain on cooling rack set over a baking sheet.
FOR THE GLAZE:
Mix all glaze ingredients together and whisk until well combined. If lumps still remain, microwave for a few seconds and whisk again.
Dip fritters in glaze and place back on cooling rack to allow excess glaze to drip off. Fritters are best eaten fresh, but can be reheated.
***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.