Prepare the dough: Combine yeast and warm milk in a mixer bowl.

Add 2 cups of flour, cover, and let sit in a warm place for 30-40 minutes until cracked.

In a separate bowl, mix egg yolks, sugar, cider, melted butter, salt, cinnamon, vanilla, and remaining flour.

Add the mixture to the yeast mixture and mix with a paddle attachment on low, then medium speed.

Add remaining flour and mix until sticky.

Flour the work surface and scrape the dough onto it.

Clean and oil the mixing bowl and return the dough to it.

Cover and let sit in a warm place for about 1 1/2 hours until doubled.

Prepare the apples: Melt butter in a skillet over medium heat.

Split the vanilla bean, scrape the seeds, and add the scrapings and pod to the butter.

Add chopped apples, cinnamon, and sugar and saute for 3-5 minutes until slightly softened and golden.

Add vinegar and cider and reduce over medium-high heat until apples are cooked but still slightly firm.

Remove the vanilla bean and cool apples on a baking sheet.

Stretch the dough into a rectangle and spread half of the apples over it.

Fold the dough into thirds, flatten, and scatter the remaining apples on top.

Fold again and gather the dough back into the oiled bowl.

Cover and let rise for 30 minutes until doubled.

Heat oil to 375 degrees.

Roll out the dough to 1/2 inch thickness.

Cut out fritters using a cutter and place on a floured surface to rest for 10 minutes.

Prepare the glaze: Combine powdered sugar, cream, vanilla, and salt in a bowl over simmering water.

Heat until warm and thin, adding more cream if needed.

Stretch the fritters into ovals and drop directly into hot oil.

Fry until golden brown.

Brush the warm fritters with glaze.