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

In a large bowl, whisk together flour and salt.

Pour yeast mixture into a stand mixer bowl, add remaining sugar, melted butter, eggs, vanilla, and 2 cups of the flour mixture. Mix on low speed for 1 minute. Let rest for 5 minutes.

Add remaining flour and mix on medium speed for 5-7 minutes, until dough is elastic and pulling away from the sides of the bowl. If sticky, add more flour 1 tbsp at a time until appropriate consistency.

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

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

Mix cornstarch and water to create a slurry. Add to the apple mixture, stir, and cook for 1-2 more minutes until thickened. Remove from heat and stir in vanilla. Allow to cool completely.

Cut out 8 medium-sized squares or 12 small squares of parchment paper and place on baking sheets, sprinkled with flour.

Once dough has risen, turn it onto a floured surface and form into a rectangle. Roll out into a 12x16” rectangle.

Spread cooled apple filling across the dough. Sprinkle extra flour over the filling. Fold dough to enclose filling and pinch seams together.

Cut dough into a grid pattern, forming 1” pieces. Reshape into 8 large or 12 small round fritters, compacting together.

Dust the tops of each fritter with flour, flip, and dust the other side. Transfer to prepared parchment paper squares.

Loosely cover and let rest while heating oil.

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

Line a wire cooling rack with paper towels.

Carefully place 1-2 fritters into hot oil, removing parchment paper after 1 minute. Fry fritters for 2-3 minutes on each side until golden brown. Remove and set on the cooling rack.

Prepare the glaze by whisking together powdered sugar, browned butter, maple syrup, milk, vanilla, and salt until smooth.

Once fritters are slightly cooled, dunk each fritter top-side down into the glaze and set on a cooling rack until glaze sets.