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

In a large bowl, whisk together flour and salt.

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

With the dough hook attachment (or using a wooden spoon if mixing by hand), mix on low speed for 1 minute, then let rest for 5 minutes.

Add the remaining flour and mix on medium speed for 5-7 minutes, until the dough is elastic and pulling away from the sides of the bowl. If sticky, add more flour sparingly.

Transfer the dough to a lightly oiled bowl. Cover loosely with plastic wrap and a kitchen towel. 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 butter, diced apples, brown sugar, maple syrup, salt, cinnamon, and apple pie spice. Cook until the apples start to soften, about 10 minutes.

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

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

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

Spread cooled apple filling across the dough, sprinkle extra flour over the filling.

Fold both short sides of the dough to meet in the middle, pinching to close.

Cut the dough into 1” pieces with a bench scraper or sharp knife, creating a grid pattern.

Divide the dough and form into 8 large or 12 small fritters. Use flour as needed to ensure they hold together.

Sprinkle flour on top of the fritters, then flip and sprinkle more on the other side. Transfer to prepared parchment squares and cover loosely with plastic wrap while heating oil.

Heat avocado oil in a large pot or Dutch oven to 360F-375F (182C-190C).

Line a wire cooling rack with paper towels. Fry fritters in hot oil, starting with 1-2 at a time (remove parchment after 1 minute). Fry 2-3 minutes on each side until golden brown. Transfer to paper towels.

In a large bowl, whisk together glaze ingredients until smooth. Adjust with milk if needed.

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

Serve and enjoy!