Warm up cream in the microwave until it is “bathtub warm.” You want it to be warm enough to activate the yeast but not too hot to kill it.
Add sugar to the cream and stir until dissolved.
Pour yeast into a small bowl.
Pour milk/sugar mixture over yeast, stir gently, then let sit for 10 minutes.
Combine flour and salt in a bowl; set aside.
Melt butter in separate bowl until mostly melted. Stir to finish melting (you don’t want the butter too hot or it will cook the eggs.)
Add beaten eggs to melted butter, stirring constantly to avoid the eggs being cooked.
Add the egg/butter mixture to a stand mixer fitted with the dough hook.
With the mixer on medium-low speed (about a level 3), pour in the yeast mixture. Allow the dough hook to stir this for a couple of minutes to make sure everything is thoroughly combined.
With the mixer still going, add helpings of the flour mixture in ¼ to ½ cup increments until all of the flour is gone. You may need to stop the mixer as you go and scrape down the sides of the bowl with the spatula to make sure all of the flour gets incorporated.
Once all of the flour is added, let the mixer go at the same speed for 5 more minutes.
After five minutes, stop the mixer and scrape the bottom of the bowl.
Turn on the mixer for 30 more seconds, then turn it off and let the dough sit in the bowl, undisturbed, for 10 minutes.
After 10 minutes, transfer the dough to a bowl coated with shortening. Toss to coat. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
The next morning, remove the dough from the refrigerator and turn out onto a lightly floured surface. Roll the dough to a 1/2 –inch thickness. Sprinkle the whiskey-soaked apples on top and press them into the dough so they stick.
Fold dough in half (with apples inside) and then roll it out again. Right now we are basically incorporating the apples into the dough. Once the dough is thin enough, fold it over one more time (now into fourths) and roll out again to about a ½ - ¾ inch thickness. Fold up any loose edges so that we save as many apples as possible in the dough.
Using a cookie cutter, biscuit cutter, or culinary ring, cut dough into desired serving sizes (I used a 2 ½ inch culinary ring
to make circles.) Place on a cookie sheet line with a silpat
or parchment paper.
Cover cookie sheet(s) with a dish towel and let rise in a location in your kitchen that is free from drafts for at least one hour. You can always create your own rising location by placing the cookie sheets on your griddle on low heat for a couple of minutes before you place the fritters on them.
Once fritters have completed their second rise, preheat the oven to 350 degrees Fahrenheit. Once oven is preheated, add the fritters and cook for 15 minutes, or until they are a light golden brown.
Remove from the oven and let cool on cookie sheets.