In a saucepan over low heat, pour the can of sweetened condensed milk. Stir continuously for about 1-1.5 hours until it thickens and turns a caramel color. Add vanilla extract and stir well. Set aside to cool.

Donut Holes

Prepare the Donut Hole Batter

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In another bowl, mix milk, eggs, and melted butter until well combined. Gradually add the wet ingredients to the dry ingredients and mix until just combined.

Fry the Donut Holes

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a small cookie scoop or tablespoon to drop batter into the hot oil. Fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Fill the Donut Holes

Using a pastry bag or a small piping tip, fill each donut hole with the prepared dulce de leche filling. Set aside.

Caramelized Apples

Cook the Apples

In a skillet over medium heat, melt the butter. Add diced apples, brown sugar, and cinnamon. Sauté for 5-7 minutes until the apples are tender and caramelized. Remove from heat and set aside.

Graham Cracker Crumbs

Prepare the Graham Cracker Crumbs

In a food processor, pulse the graham crackers until they are fine crumbs. Mix in melted butter until well combined. Spread on a baking sheet and toast in the oven at 350°F (175°C) for about 5-7 minutes until golden.

Serving

Assemble the Dish

On a serving plate, place a few donut holes, top with caramelized apples, sprinkle with graham cracker crumbs, add a scoop of vanilla bean ice cream, and drizzle with warm caramel sauce. Serve immediately.