Peel and deseed apples and slice in small pieces. Put them in cold water with 2 tbsp lemon juice to keep them from browning. Keep them in the water with the help of a parchment paper.
Leave aside or refrigerate for 24 hours max.
For the dough: With a mixer beat yeast, 3 cups of flour, sugar, salt and cinnamon. In low speed, add milk and then eggs. Mix for another 2-4 minutes.
While beating, add 1 tbsp Horio cow butter at a time. If dough is too runny, add ¼ cup flour, 1 tbsp at a time. Transfer to an oiled bowl, cover with a towel and leave for 1-2 hours.
For the filling: Heat butter in a pan over medium-high. Drain apples and sprinkle with sugar and cinnamon. Cook until softened. Add TOP apple cider and continue until liquid is reduced by half.
Leave aside to cool.
For the pies: Put dough on a floured surface. Roll a rectangle of 1,5 cm thickness. Lay ¾ of apples on dough and roll in a long tube.
Turn dough vertically towards you and lay the rest of the apples. Roll and gently press until you have a ‘snail’.
With a rolling pin make a rectangle. Stuff any apple that gets away back in the dough during the procedure.
Cut dough in squares so that you get 12 apple pies.
Lay a baking sheet with parchment paper and arrange apple pies in it. Cover with wrap and leave for 30 minutes.
For the glaze: Sift confectioner’s sugar in a medium bowl. Add milk and vanilla extract and mix.
Leave aside. If it starts getting thick, microwave for 10 seconds.
For the apple pies: Heat olive oil in a large pot and lay a rack with kitchen paper.
Put 3-4 pies in the pot, fry for 30-60 seconds until brown and turn on the other side for another 30-60 seconds. Remove with a slotted spoon and place on rack. Continue with all the apple pies.
Let cool for a while and drizzle with the glaze. Serve immediately.
5 green apples (approximately 1 kilo and 200 gr)2 tsp lemon juice3 tbsp Horio cow butter2 tsp grated cinnamon1/4 cup sugar1/4 cup TOP apple cider
For the dough
1 packet dry yeast (2 ¼ tsp)3 1/4 cup all-purpose flour1/3 cup sugar1 tsp salt1 tsp grated cinnamon1/2 cup full fat milk2 slightly beaten large eggs1/3 cup softened Horio cow butterVegetable oil for frying
For the glaze
1 1/2 cup confectioner’s sugar3-4 tbsp milk1 tsp vanilla extract
