FOR THE FRITTERS

1. Pour the warm milk (microwaved about 30 seconds) into a medium bowl and sprinkle the yeast on top. Let sit until foamy, about 5 minutes.
2. Stir in the brown sugar, vanilla and 1 cup of the flour with a wooden spoon until just combined. Stir in the softened butter. Add the rest  of the flour (1 1/2 cups), chopped apple, cinnamon and kosher salt. The dough will be VERY sticky.
3. Turn your dough onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly buttered large bowl and cover tightly with a plate or lid (or plastic wrap). Let rise in a warm place until doubled in size, about 1 hour.
4. After about 45 minutes, preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
5. Turn the dough onto the floured surface one more time. Use a knife to divide the dough into 8 pieces.
6. Dissolve the baking soda in 3 cups hot water in a bowl. Gently dip each fritter in the soda solution (I use my clean hands). All the extra water to drip off, then set each fritter on the lined baking sheet.**
7. Bake for 7-8 minutes.

** If you are prepping ahead of time, cover your pan with foil and leave in the refrigerator for up to 2 days. Set the pan on the counter while the oven heats up. Remove the foil and bake as usual, below.**

FOR THE GLAZE

1. Allow the fritters to cool completely.  While they do, mix the maple glaze ingredients in a small bowl with a tiny whisk.
2. Move fritters to a cooling rack, using a spatula. Set the rack over the top of the parchment lined baking sheet to catch the drips.
3. When the fritters are cool, use a small spoon to apply the glaze mixture on top allowing the extra to drip off the edges.