In a large skillet, cook the diced apples, brown sugar, butter, cinnamon, nutmeg, and salt over medium-low heat for 6 to 8 minutes, until slightly softened. Stir together the cornstarch and water, then add to the pan and cook for 1 to 2 minutes, until thickened. Remove from heat, stir in the vanilla. Refrigerate until ready to use.

In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, potato starch, granulated sugar, milk powder, instant yeast, baking powder and salt. Mix to combine.

With the mixer running on low, slowly add the water, melted butter and eggs. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.

Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and let rise in a warm place for 45-60 minutes.

After the dough has risen, refrigerate it for 20 minutes. (Refrigerating the dough makes it easier to roll out.)

Turn out the dough onto a lightly floured surface and shape into a ball. Sprinkle with a gluten-free flour, then roll the dough out into a 18x13-inch square.

Spread the apple filling evenly over the rolled-out dough, leaving a small border around the edges.

Starting from one long side, fold the dough in half horizontally so the short sides line up and you end up with a 9x13-inch rectangle. Gently press the edges to seal.

Using a pizza cutter, slice the dough into 1-inch strips lengthwise, then crosswise to create small pieces. Divide the dough into 12 equal portions and press the pieces together to form fritters. Transfer the shaped fritters to a lightly floured baking sheet. Let rest while the oil preheats.

Fill a large heavy-bottomed pot with oil, about 3-4 inches deep. Place over medium heat until a deep-fry thermometer registers 335°F.

Line a large baking sheet with paper towels. Place a wire rack on top.

When the oil is ready, drop an apple fritter into the hot oil. Cook for 2 minutes, then turn over and cook for an additional 2 minutes or until they are golden brown.

Remove the fritter from the oil and let them drain on the prepared baking sheet. Repeat with the remaining fritters.

Melt the butter in a medium skillet over medium-low heat, stirring occasionally. Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. When the butter changes from yellow to golden brown and has a nutty aroma (this happens quickly), remove from the heat and immediately pour into a medium bowl.

Add the rest of the glaze ingredients and whisk to combine. Dip the warm fritters into the glaze. Serve immediately.