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1
In a large mixing bowl, dissolve yeast in water.
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2
Add the milk, butter, sugar, salt, eggs and 2 cups flour.
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3
Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
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4
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
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5
Place in a greased bowl, turning once to grease top.
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6
Cover and refrigerate for 1-2 hours; punch dough down.
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7
Cover and refrigerate overnight.
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8
Punch dough down. Turn onto a lightly floured surface; divide in half.
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9
Roll each half into a 12-in. x 9-in. rectangle. Place each on a greased baking sheet. Spread with butter.
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10
For filling, combine the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl;
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11
Add apples and toss to coat.
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12
Spread filling down center third of each rectangle.
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13
On each long side, cut 1-in. wide strips about 3 inches into center.
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14
Starting at one end, fold alternating strips at an angle across filling; seal ends.
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15
Cover and let rise until nearly doubled, about 45-60 minutes.
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16
Bake at 350u00b0 for 30-40 minutes or until golden brown.
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17
Combine icing ingredients until smooth; drizzle over warm loaves.
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18
Serve warm or at room temperature. Store in the refrigerator.
