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In a large mixing bowl, combine warm water, yeast & 2 tbsp of sugar; Let stand for about 5 mins until foamy before adding all other ingredients.
Stir until a shaggy dough forms. Fold in apple pieces.
Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky.
Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
Divide dough into 8-9 equal pieces and flatten out into a long rectangle.
Sprinkle about a tsp of the cinnamon sugar mixture in a line on the dough.
Roll the dough into a log starting at the bottom and roll into a ball.
Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins.
Place a lightly greased cast iron skillet over medium high heat.
Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.
Bake at 350 F for 10 minutes to ensure they are cooked all the way through.