To make dough: Dissolve yeast in warm milk in a large bowl.
Let stand 5 minutes or until foamy.
Add 1 1/3 cups flour, sugar, honey, melted butter, salt, and egg to yeast mixture, stirring until smooth.
Add additional 1 cup flour; stir until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (10 minutes), or transfer to an electric mixer with a dough hook and mix 10 minutes on medium speed; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 1/2 hours or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
To make filling: Melt butter in a large nonstick skillet over medium-high heat.
Add apple; saut 3 minutes.
Add apple juice and cinnamon. Reduce heat to medium-low; simmer 3 minutes or until liquid is almost absorbed.
Remove from heat; set aside to cool completely.
To assemble: Punch dough down. Cover; let rest 5 minutes. Divide dough into 12 equal portions.
Roll each into a 3-inch circle on a lightly floured surface. Divide filling among dough rounds; gather dough over filling to form a ball, pinching seam to seal.
Place fritter, seam side down, in a 12-cup muffin pan coated with cooking spray. Repeat procedure with remaining dough and filling. Cover and let rise 40 minutes or until doubled in size. Preheat oven to 40
Uncover dough; bake for 20 minutes or until lightly browned.
Remove from pan; cool on wire rack.
Whisk all glaze ingredients together in a small bowl; drizzle over fritters and serve.
