In a large mixing bowl (I like to use my stand mixer), combine the warm cider with the yeast and sugar. Allow the mixture to sit 5-10 mins or until the mix is foamy and smells like bread. To the bowl, add the butter and egg, mix a little to combine and then add 3 cups flour, the salt, cinnamon, nutmeg and pepper. Knead the dough using a dough hook or your hands until the dough comes together and is smooth, about 3 minutes with a mixer and 5-10 by hand. If the dough seems too sticky, add the remaining 1/2 cup flour. The dough should come together, but be slightly sticky to touch. Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place while you work on the filling, but at least 30 minutes.

To make the filling, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar and cinnamon, cook, stirring occasionally for about 5 minutes. Add the cider and continue to cook the apples until they are caramelized, about 5 minutes more. During the last minute add the vanilla and cook another minute or until the apples are all the liquid has evaporated. Remove from heat and set aside to cool.

When the dough is ready, Punch it back down into the bowl. Add the cooled apples and knead the apples into the dough. Lighlt flour your work suface and dump the dough out. Now roll the dough out gently into a rectangle about an inch thick. Using a sharp knife, cut the dough into 16-18 squares. Use your hands to roll the rectangles into balls, pushing any apples that fall out back into the dough. Don't worry if some of the apples are exposed.

Place the shaped fritters on a parchment-lined baking sheet and loosely cover with plastic wrap. Let rise for about 15 minutes or until the fritters puff and almost double in size.

Meanwhile, heat a large pot of oil to 350-375 degrees F. Place a wire rack on a large rimmed baking sheet

Carefully lower 3 to 4 fritters into the hot oil. Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown. Remove fritters from the oil with a spider or slotted spoon. Drain on the prepared wire rack. Repeat with the remaining fritters.

To make the glaze, whisk together the maple syrup, powdered sugar, vanilla and instant coffee.

Drizzle the glaze over the warm fritters and EAT!