-
1
Place 2 tablespoons warm water in small cup. Mix in yeast. Let stand until yeast dissolves, about 6 minutes.
-
2
Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm). Scrape milk mixture into large bowl; cool to lukewarm if necessary. Whisk in yeast mixture, egg yolks, orange peel, and spices. Add 2 cups flour; mix with rubber spatula until dough comes together. Turn dough out onto floured work surface. Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.
-
3
Melt butter in heavy medium skillet over medium-high heat. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes. Mix in all grated peel and spices. Cool filling at least 30 minutes and up to 3 hours.
-
4
Place large sheet of foil on work surface; spray with nonstick spray. Turn dough out onto foil. Roll out to 14x12-inch rectangle. Sprinkle cookie crumbs in 4-inch-wide strip down center, leaving 1/2-inch border at top and bottom. Arrange apples with any juices atop crumbs. Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch intervals, making about 13 strips on each side. Fold dough strips alternately and on slight angle over filling, forming lattice. Seal open ends of dough.
-
5
Slide foil with dough onto large rimmed baking sheet; trim foil overhang. Cover cake loosely with plastic and towel. Place cake in warm draft-free area; let dough rise until light and puffy, about 1 3/4 hours.
-
6
Preheat oven to 375u00b0F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.
-
7
Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.
