Mix the dough: Mix yeast, salt, eggs, honey and melted butter with water in a 6-quart round food-storage container with lid (not airtight).
Mix in flour without kneading, using a spoon, a Danish Dough Whisk or a heavy-duty stand mixer (with paddle). The dough will be loose but will firm up when chilled.
Cover (not airtight), and allow to rest at room temperature until dough rises for approximately 2 hours. Then refrigerate for at least four hours before first use, it is easier to handle when thoroughly chilled. This dough can be stored for up to 5 days in the fridge.
Make the fritters: Dust the surface of the refrigerated dough with flour and cut off a 1½-pound (680g, small cantaloupe–size) piece. Roll the dough out to a 12x8-inch rectangle. Spread the apples over the dough and roll into a log. Coil the dough into a disk and knead the apples into the dough.
Pinch off 1-ounce (28g) pieces of dough. (No need to roll them; they should be a bit shaggy.)
Heat the frying oil in a deep saucepan to 360°F to 370°F, as determined by a candy thermometer .
Drop the pieces of dough in the hot oil three or four at a time so that they have plenty of room to rise to the surface. Be careful not to overcrowd them or they will not rise nicely.
After 1 minute, gently flip the fritters over with a slotted spoon or Skimmer and fry for another minute or so until golden brown on both sides.
Remove the fritters from the oil and place them on paper towels to drain the extra oil.
Repeat with the remaining dough until all the fritters are fried.
Dust with confectioners' sugar. Serve slightly warm.