Add lukewarm water to stand mixer bowl. Sprinkle active dry yeast over warm water. Set aside 5 minutes.

Add warm milk, granulated sugar, and eggs to stand mixer bowl. With dough attachment, beat 30 seconds to combine.

Add 5 cups all-purpose flour and salt to stand mixer bowl. Beat the dough until it begins to come together, 1 to 2 minutes. Scrape the bowl down with a large spatula if necessary.

Slice the butter into about 8 pieces. Add butter pieces one at a time, about every 10 seconds, with the mixer running on low speed. Scrape the bowl down with a large spatula if necessary. Increase the speed to medium and beat dough until smooth, 7 to 8 minutes.

Remove the dough from stand mixer bowl and place in a lightly greased large mixing bowl. Cover bowl loosely with plastic wrap or clean kitchen towel and place in a warm location, about 1 hour, or until the dough has doubled in size.

Turn the dough out onto a lightly floured work surface and knead the dough for 2 to 3 minutes. Place back into the greased mixing bowl and place in a warm location, about 1 hour, or until the dough has doubled in size.

Heat a large skillet over medium heat. Add the unsalted butter to the skillet. Add the diced apples, fresh lemon juice and brown sugar to the skillet.

Sauté the apples until tender, about 15 minutes, stirring occasionally.

Add the cornstarch and cold water to a small bowl. Stir until well combined.

Add the cornstarch mixture to the apples. Reduce heat to low and simmer until the mixture has thickened and reduced slightly, stirring occasionally. Remove from heat. Stir in the ground cinnamon and ground nutmeg. Cool completely.

Remove dough from mixing bowl and place on lightly floured work surface. With rolling pin, roll dough out to large rectangle, about 3/4-inch thickness.

Add 1/4 cup flour to reserved apple fritter filling. Stir to combine.

Spread the apple mixture over the surface of the dough leaving a 1-inch uncovered edge.

Starting with the long side of the dough, roll the dough into a spiral log. Using a pastry blender or sharp knife, cut diagonally from one end to the other into 1-1/2 inch slices. Cut diagonally in the other direction.

Using your hands. Make small patties with the dough pieces and apple fritter filling.

Place patties on wax paper or parchment paper lined baking sheets, about 12 small patties per pan. Cover patties loosely with plastic wrap and refrigerate for 1 hour, or overnight.

Add powdered sugar, vanilla bean paste, and whole milk to medium mixing bowl. Whisk to combine. Set aside.

Add several inches of vegetable oil to a Dutch oven, high sided large saucepan, or stock pot. Heat over medium high heat until oil reaches 360 degrees F.

Remove apple fritters from refrigerator.

Add apple fritters a few at a time to the hot oil using heat resistant spatula or slotted spoon. Fry 2 to 3 minutes. Gently flip fritters and fry additional 2 to 3 minutes. Fritters should be golden brown. Remove fritters from hot oil with slotted spoon and place on paper towel lined plates or wire rack to drain. Take a break between batches, if necessary for the oil to rise back to 360 degrees F.

Allow fritters to cool down slightly before dipping or drizzling with reserved glaze.