In a bowl, combine the diced apples, lemon juice, brown sugar, cinnamon, nutmeg, cornstarch and vanilla bean paste.

Mix together, coating the apples thoroughly.

Cover with a lid and set aside.

In a small bowl, combine warm milk, sugar and yeast and give it a stir. Let it sit and become active and bubbly.

In a large bowl or a stand mixer bowl fitted with a dough hook attachment, add in the all-purpose flour, butter, egg and sea salt.

Pour in the yeast mixture and knead until the dough comes together.

If the dough is too sticky, add a teaspoon of flour until it's not overly sticky. It should feel slightly tacky to the touch.

Place the dough ball into a lightly oiled bowl and cover. Let it rest in a warm location until doubled in size, about 1 hour.

Once the dough has risen, punch the dough down.

Roll the dough out into a square about 10" by 10".

Spread the apple mixture over the surface of the dough (don't add the juices that have drained).

Roll up the dough into a log (similar to a cinnamon roll).

Dust the work surface with a little all-purpose flour.

Cut the dough into smaller pieces, about 1.5" in size.

Sprinkle additional all-purpose flour over the cut dough.

Divide and cluster together a few clumps of dough and press together to form into a circular lump.

Transfer each "lump" to a baking sheet lined with parchment paper and repeat with the remaining dough.

Cover the dough with a piece of plastic wrap and leave to rise in a warm location, until slightly puffy, about 20 minutes.

Fry one doughnut at a time, about 2 minutes per side, until light golden brown, flipping halfway.

Remove the doughnut with a slotted spoon and place onto a baking sheet or cooling rack lined with paper towel to drain.

Repeat with the remainder.

In a bowl, combine the powdered sugar, milk and vanilla extract.

Stir until the mixture is smooth.

Take one doughnut and dip it into the glaze.

Remove the doughnut and place onto a wire rack to set.

Repeat with the remainder.

Serve immediately.