Ingredients

• 1 ½ cups whole milk (warmed)
• 2 ¼ teaspoons (1 package) active dry yeast
• 3 tablespoons granulated sugar
• ½ cup butter (melted and cooled)
• 1 teaspoon salt
• 3 eggs
• 5 ½ - 6 cups all-purpose flour

• 1 large apple, chopped (about 1 cup)
• ¼ cup butter (melted)
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

• ¼ cup powdered sugar
• 1 tablespoon milk

Instructions

1. In a stand mixer bowl, add warm milk. Sprinkle yeast and sugar over the top and stir lightly. Let sit for 5 minutes until bubbly.
2. Add melted butter, salt, eggs, and 2 cups of flour. Mix on low speed.
3. Gradually add the remaining flour until a dough forms. You may not need the last ½ cup.
4. Knead in the stand mixer on low speed for 10 minutes.
5. Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise until doubled in size (about 1 hour).
6. Once risen, punch down the dough and roll it into an 18” x 12” rectangle.

1. Brush the rolled-out dough with melted butter.
2. Evenly sprinkle sugar, cinnamon, and chopped apples over the surface.
3. Cut the dough into 3” x 4” rectangles using a knife or pizza cutter.
4. Stack four pieces together and arrange stacks vertically in a greased bread pan. Stacks can be aligned or placed randomly for a rustic look.
5. Cover and let rise for 30 minutes.

1. Preheat oven to 350°F (175°C).
2. Bake for 45-50 minutes until golden brown.
3. Allow to cool for 20 minutes before removing from the pan. Transfer to a wire rack to cool completely.

• Whisk powdered sugar and milk in a bowl until smooth.
• Drizzle over the bread, letting it flow down the sides.

• Use a firm apple like Fuji, Braeburn, Granny Smith, or Gala for the best texture.
• The glaze adds a touch of extra sweetness but can be skipped if desired.