Activate the yeast by pouring the warm milk into a small bowl, adding 1 tbsp of the granulated sugar, and sprinkling the yeast overtop. Stir and let sit for 5-7 minutes until frothy.

In a large bowl, whisk together the flour and salt.

Pour the yeast mixture into a stand mixer bowl or large bowl. Add the rest of the sugar, melted and cooled butter, eggs, vanilla, and 2 cups of the flour mixture.

Mix on low speed for 1 minute until barely combined. Allow to rest for 5 minutes.

Add the rest of the flour and mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the bowl's sides. Add more flour if too sticky.

Transfer the dough to a lightly oiled bowl, cover loosely with plastic wrap and a kitchen towel, and allow to rise in a warm area for 1-1.5 hours or until doubled in size.

In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, salt, cinnamon, and apple pie spice. Cook for about 10 minutes until the sugar melts and apples soften.

Mix cornstarch and water in a small bowl to create a slurry. Pour into the apple mixture, stir, and cook for another 1-2 minutes until thickened. Remove from heat and stir in vanilla. Let cool completely.

Cut out squares of parchment paper and place on baking sheets, sprinkling with flour.

Once the dough has doubled, turn it onto a floured surface, shape into a rectangle, and roll out to 12x16.”

Spread the cooled apple filling over the dough and sprinkle with 1/4 cup flour.

Fold each short side of the dough to meet in the middle, pinching the seams together.

Cut the dough into 1” pieces, then divide and form into 8 large or 12 small fritters. Sprinkle with flour.

Loosely cover with plastic wrap and allow to rest while heating oil.

Fill a heavy-bottomed pot with oil and heat to 360F-375F (182C-190C).

Fry each fritter for 2-3 minutes on each side until golden brown. Remove and set on a cooling rack lined with paper towels.

Prepare the glaze by whisking all glaze ingredients in a large bowl until smooth.

Dunk each fritter top side down into the glaze, then set on a cooling rack until the glaze sets.