Baked Apple Fritters

1 envelope active dry yeast

1/4 cup warm water (100-110 degrees)

3/4 cup milk, scalded

1/4 cup (4 tbsp.) margarine

1/4 cup sugar

1/2 tsp. salt

3 1/2 cups (about) flour

1 1/2 tsp. cinnamon

1 egg

2 cups peeled, chopped apples

1 cup powdered sugar

2 tbsp. hot water

Sprinkle yeast over warm water and set aside for 5 minutes.

Meanwhile, combine hot milk, margarine, sugar and salt in a large mixer bowl; let stand until margarine melts. Beat in 1 cup flour. Add yeast mixture, cinnamon and egg, beating until combined. If using a heavy-duty mixer, beat in remaining flour to make a sticky dough. If using a hand mixer, stir in remaining flour with a spoon.

Turn dough onto a floured board and knead 5 to 10 minutes, until soft and elastic, adding additional flour if necessary. Place dough in a greased bowl and turn to grease top. Cover and let rise about 1½ hours, until doubled in bulk; or cover and let rise overnight in the refrigerator. Bring dough to room temperature before continuing.

Punch down dough and divide into thirds. Shape one-third of dough into a flat disc. Chop roughly with a sharp knife. Toss with one-third of the apples. Arrange apples and dough in six mounds on a greased baking sheet. Repeat with remaining dough and apples. Cover and let rise at room temperature until doubled in bulk, about 1 hour.

Uncover and bake at 350 for about 15 minutes, or until golden. While still warm, drizzle with glaze made by stirring together powdered sugar and water. When cool, store in plastic bags.