For the filling, heat the butter with sugar and vanilla sugar in a large saucepan, stir for a few minutes until the sugar has melted. Add apple pieces and fry until soft. Deglaze with the apple juice and season with cinnamon and lemon juice. Strain the apple pieces and let them drain well, collecting the brew, it is used for the yeast dough.
Make a yeast dough from the dough ingredients. The dough is rather sticky, but should still be manageable. If not, add a little more flour. Cover and let rise in a warm place for about an hour.
On a floured work surface, press the dough with floured hands into a rectangular shape, the thickness of the dough should be about one to two centimeters. Spread half of the apple pieces on top. Fold the left third to the middle, then place the right one over it. Flatten this sheet of dough again and spread the other half of the apple pieces on top. Then fold the lower third up and the upper third down. Then press the dough sheet back to about 1.5 centimeters thick and cut out individual circles with a cookie cutter or a glass with a diameter of 5 to 6 centimeters. Carefully press the leftover dough together and also cut out circles.
Place the dough pieces on a floured baking tray and cover and let rise in a warm place for 30 to 45 minutes.
Heat the frying fat to 170 to 175 degrees - with a dipped wooden spoon handle, bubbles should appear. Take the dough pieces from the baking sheet with floured hands, pull them into an oblong oval and place them in the hot fat. Put the lid on and fry the donuts for about two and a half minutes on each side.
Degrease on kitchen paper and let cool on a wire rack. Mix the icing sugar with the cream and water and brush the donuts on one side.
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