Mix yeast with a few drops of water and let it become frothy at room temperature.
Combine flour, salt, sugar, yeast, remaining water, eggs, and yolks in a bowl.
Add butter and knead the dough until it is silky and smooth.
Shape the dough into balls and place them on a baking sheet with ample space.
Let the dough balls prove in a warm place until they have doubled in size.
Melt 10g of butter in a pan and add apples, 150g sugar, cinnamon stick, and lemon zest.
Stew the fruit gently, remove the cinnamon stick, and transfer the compote to a squeezy bottle.
Heat oil in a fryer to 190°C.
Fry the reshaped dough balls until they are golden brown.
Drain the donuts on paper towels and roll them in a mixture of sugar and cinnamon.
Inject each donut with the apple compote using the plastic bottle.