Activate the yeast

• Add the warm milk, yeast and a spoonful of the brown sugar to a bowl.
• Let sit until foamy.

Make the dough

• Add the remaining brown sugar, eggs and vanilla bean paste.
• Gradually add the flour, cinnamon and salt and knead until the dough starts coming together.
• Once the dough has developed structure, gradually knead in the very soft butter until smooth and elastic, without adding much extra flour.

First rise

• Place the dough in an oiled bowl, cover and let rise somewhere warm until doubled.

Cook the apple filling

• Melt the butter in a skillet, then add the apples, brown sugar, cinnamon and nutmeg.
• Cook until the apples soften and release their juices but still have some texture.
• Mix the cornstarch and water until smooth, add to the apples and cook until the juices thicken into a glossy sauce.
• Remove from the heat, stir in the vanilla and let cool completely.

Make the cinnamon filling

• Mix the softened butter, brown sugar, cinnamon, vanilla and a pinch of salt until smooth and spreadable.

Assemble the bread

• Punch down the dough and roll it into a large rectangle.
• Spread the cinnamon filling evenly over the dough, then spread the cooled apple filling on top.
• Cut the dough into 3 long strips, stack them and cut the stack into about 5 sections.
• Place the sections upright in a large parchment-lined loaf pan without overcrowding, using a second pan if needed.

Second rise

• Cover and let rise somewhere warm until puffy.

Bake

• Bake at 180 °C until golden brown and cooked through, loosely covering with foil if the top browns too quickly.
• Let cool slightly before pulling apart.

Make the glaze

• Whisk the powdered sugar with the heavy cream until you reach the desired consistency.
• Drizzle over the slightly cooled bread.