In a small bowl stir fresh yeast with 1 tsp sugar until it liquefies. Dissolve yeast in 1/4 cup milk and then add to the flour mixture. Add the oil, egg and rest of milk and start kneading until smooth and slightly pulls away from the sides of the bowl.

Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.

On a floured surface, using a rolling pin roll the dough until ½ inch (1 cm) inch thick.

Use a doughnut cutter or 3 inch (7.5 cm) round cutter to cut the doughnuts .

Re-roll the rest of the dough and cut into doughnuts until no dough is left.

Place the doughnuts on a baking sheet lined with parchment paper, about 2 inches apart. Cover with a kitchen towel  and let rest for about 30 minutes.

In a bowl mix together sugar and cinnamon.

Heat 2 inches of oil in a deep pot or fryer to 320-350F (160-180C).  Line a baking sheet with paper towels.

Once hot, place 2, 3 doughnuts at a time upside down and fry until lightly golden brown on the bottom. Flip and fry the other side until golden brown.

Remove each doughnut and drain on paper towels. Repeat until all of the doughnuts are fried.

While still hot, toss each one with the cinnamon sugar mixture.

Transfer apple filling into a piping bag fitted with a (9 mm) plain tip. Use a skewer to create a hole on the side of each doughnut.

Fill each doughnut with apple filling. Enjoy!