In the bowl of a stand mixer fitted with the hook attachment, add the warm milk, sugar, and yeast. Give it a quick mix then set aside for 3 to 5 minutes, until foamy.

Add the olive oil, egg, vanilla extract, and salt. Mix just to combine, then add the flour to knead until a soft and pliable dough, about 4 to 5 minutes.

Transfer to a greased bowl, cover with plastic wrap, and let rise in a warm environment for 1 to 2 hours, until doubled in size.

Combine the peeled and chopped apples, brown sugar, cinnamon, and nutmeg in a large skillet over medium heat. Stir until the sugars has dissolved then let cook until very bubbly, about 5 minutes.

Cover with the lid to simmer on LOW heat for 10 minutes, until very juicy and tender.

In a small glass, whisk the cornstarch and water until smooth.

Remove the skillet from heat to stir in the vanilla extract and cornstarch slurry until juices have thickened up. It will continue to thicken as it cools. Remove to a heat safe bowl to cool down to room temperature.

On a lightly floured surface, roll out the dough to a ½” rectangle. Add the apples to one half then fold over the empty half and press down to seal in the peaches.

Using either a bench scraper or chef’s knife, slice into 1” rows then slice the opposite way to make 1” squares. Stack one side of the squares in the centers, breaking it up with the knife or bench scraper.

Section off about 1/3 cup portion sizes per fritter. Shape in the palms of your hand, using the counter to assist.

Dust individual squares of parchment paper with flour, then place each fritter on its own parchment square. Dust with flour on top of each fritter, give each a little squeeze along the edges to lock in its shape, then cover loosely with plastic wrap.

Set aside to rise 30 to 45 minutes, until nearly doubled in size.

Heat up 3” to 4” of frying oil in a skillet to 350F to 365F. Place a wire rack over a rimmed baking pan close by.

Working in small batches, use the parchment squares to help transfer the fritters into the hot oil. Fry for 1 to 3 minutes on each side, until deeply golden, using a spatula and slotted spoon to help you flip them.

Transfer with a slotted spoon to the wire rack to drain excess oils.

Combine all ingredients in a large bowl. Whisk until very smooth.

Dip the front of each fritter into the bowl and swirl around so the sides are also coated. Transfer bottom side down back to the wire rack. Let cool 5 to 10 minutes for the glaze to set before enjoying warm.