2 1/4 tsp Active dry yeast
1/4 C warm water
3/4 C warm milk1/4 C Unsalted Butter
1/4 C Brown Sugar
1/2 tsp salt
3 – 4 C flour
1 1/2 tsp cinnamon
1 1/2 – 2 C chopped apple
Glaze: 1 C powdered sugar + 2 – 3 T milk
Combine yeast with hot water in a small dish and set aside to proof. Warm milk in a small saucepan until hot, but not boiling. In a large mixer, chop your butter into your warm milk and allow to sit until butter is melted. Add yeast, cinnamon and egg to milk and butter mixture. Mix thoroughly and add yeast mixture. Beat ~3C flour in slowly until dough is slightly sticky. Turn out onto a board and knead for 5 minutes until soft and elastic – continue to add flour as necessary. Place dough in a buttered bowl, grease top and allow to rise about 1 – 1/2 hours until doubled in bulk. You may also allow to rise overnight in refrigerator and finish in the morning. If you choose to rise overnight in the refrigerator, make sure dough is room temperature before proceeding.
Punch down your dough and divide into two pieces. Shape into a flat or slightly oblong disk and arrange apples on top. You may fold over and flatten again if desired, to incorporate apples. Chop with a pastry cutter or sharp knife, arrange in small mounds on greased baking sheet or silpat. Allow to rise again for at least 1 hour. Bake at 350 for about 15 minutes or until golden. While they are still warm, drizzle with your powdered sugar glaze.