In the base of a stand mixer, whisk together the yeast, water, and 1 teaspoon of sugar. Let it rest for 5 to 7 minutes. Add the flour, milk, remaining sugar, salt, eggs, and vanilla. Knead the dough for 4 to 5 minutes until well combined. Cover with a kitchen towel and let rest for 10 minutes. Make a hole in the middle of the dough and add the room temperature butter in the middle. Knead the dough for 10 minutes. Cover with a kitchen towel and let rest for 5 to 6 minutes. Continue to knead until the dough should look smooth and no longer stick to the bowl. If it is not ready, continue to knead and rest periodically until it is ready.

Lightly flour a work surface. Slap and fold the dough 5 to 7 times until smooth. Use your hands to form the dough into a smooth ball. Carefully place in a large bowl with the open edge down and cover with plastic wrap. Let it rest at room temperature for 5 to 10 minutes, and then in the fridge overnight.

Preheat the oven to 400F.

Line a baking sheet with parchment paper. Add the apples, brown sugar, cinnamon, pumpkin pie spice, and butter. Toss to combine with your hands, then spread out evenly. Bake for 12-15 minutes until the apples are slightly softened and some of their liquid has evaporated. Remove from the oven and let cool completely.

The next day, flour a work surface and place the dough on top. Divide the dough into 2 equal pieces. Roll 1 portion into a 10-inch-wide rectangle and add the baked apples to one half. Fold over the other half of the dough and roll it out to ½ inch thick. Using a pastry or pizza cutter, crosshatch the dough into small cubes. Sprinkle lightly with flour use your hands to bring the dough together until it forms a uniform shape. Use biscuit cutter to cut 9 circles. Transfer them to a lined baking sheet and let rest for 30-45 minutes until they double in size. Repeat with remaining dough.

In a shallow bowl, add powdered sugar, maple syrup, milk, butter, cinnamon, and a pinch of salt. Mix until smooth and fully combined.

Preheat the oil to 350F. Line a large plate with paper towel. Working in batches, fry the apple fritters until golden brown on each side, flipping halfway through. Transfer to the prepared plate to drain.

While the fritters are fresh, dip in the maple glaze and set aside to cool for 15-20 minutes to allow the glaze to set. Alternatively, drizzle with caramel sauce. Serve immediately with hot coffee or cider.

Bon appetit!