apple was peeled, peeled and cut into small pieces. Soak 2 teaspoons of lemon juice in cold water to prevent them from browning. Push the apple down and put a piece of parchment on it so that it won't float on the water. Stand by or refrigerate until ready for use. Put the yeast, 3 cups of flour, sugar, salt and cinnamon into the bowl of a blender with a dough hook, and stir and mix. Stir with a blender at low speed, add milk, and then add eggs. Continue stirring until the dough is reunited and integrated into a dough hook around the ball, for 2 to 4 minutes.

continue to stir the dough while adding a tablespoon of butter. Mix each tablespoon of butter in the dough before adding another tablespoon of butter. If the dough begins to fall off the dough hook, add the remaining 1/4 cup of flour at a time until the dough comes together again, and then add the next piece of butter. Transfer the dough to a lightly oiled bowl, transfer it to a coat and cover it with a clean kitchen towel. Let the dough rise in a warm place until it doubles in size for 1 to 2 hours. At the same time, make a good filler.

put the butter in a pan and heat it over medium heat until it turns brown and smells like nuts. Drain the apples and put them in the pot with butter. Sprinkle with sugar and cinnamon and cook until tender. Add vinegar and cook until the liquid is reduced by half. Turn the dough onto the floured surface and roll the dough into a 1/2 inch thick rectangle with a needle roller. Start from the end closest to you, sprinkle 3/4 apples on the surface of the dough, and then roll them up with a long tube. Now rotate the dough tube so that it is perpendicular to your body. Flatten the pipe slightly, and then sprinkle the remaining apples on the surface.

roll the dough filled with apples into a rectangle with a thickness of 1/2 with a needle. Cut the dough into 2/2 inch squares with a bench scraper to make 12 doughs. Pull the four corners of each square to the middle with your hand. Once again, don't worry about any apples falling out or whether they are exposed. If necessary, knead the dough together to form a rough circle. Place the shaped pancakes on a baking tray lined with sheepskin and cover them loosely with plastic packaging. Foam for about 3 minutes until the French fries swell and almost double in size.

sift the powdered sugar into a medium microwave safe bowl, add milk and vanilla, and stir until smooth. If the glaze starts to harden, microwave it for 1 seconds. Deep-fry the French fries. Heat the oil to 36 degrees in a big Dutch oven. At the same time, arrange the wire rack in a line with paper towels. Carefully put 3 to 4 fried chips into the hot oil. Fried dough sticks will float rather than sink. Fry for 3 to 6 seconds, or until golden brown, then open the French fries and fry for 3 to 6 seconds, or until golden brown. Take out the fryer with a spider or slotted spoon and drain it on the prepared wire rack. Repeat it with the remaining French fries. Let the frying pan cool a little, and then paint it with glaze.