Make the apple pie filling

• Add the diced apples, brown sugar, butter, lemon juice and spice mix to a saucepan over medium heat.
• Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften and release their juices.
• Mix the cornstarch with the water to make a slurry, pour it into the apples while stirring and cook for another 1–2 minutes until thickened.

Cool the filling

• Remove the filling from the heat and let it cool completely.

Activate the yeast

• In a large bowl, combine the warm milk, sugar and yeast.
• Let sit until the yeast becomes foamy.

Make the dough

• Add the melted butter, egg and vanilla bean paste and mix until combined.
• Gradually add the flour, cinnamon, nutmeg and salt, mixing until a dough forms.

Knead the dough

• Transfer the dough to a lightly floured surface and knead until smooth and elastic.

First rise

• Place the dough in a lightly greased bowl, cover, and let rise in a warm area until doubled in size.

Fill and stack the dough

• Roll the dough into a large rectangle.
• Spread the cooled apple pie filling evenly over the dough.
• Cut the dough into strips or squares and stack the pieces on top of one another.

Second rise

• Place the stacked dough into a greased loaf pan, cover, and let rise in a warm area.

Bake

• Preheat the oven to 175 °C.
• Bake until golden brown and cooked through.

Make the icing

• Whisk the melted butter, powdered sugar and vanilla bean paste together.
• Add heavy whipping cream as needed until the icing is smooth and pourable.

Finish and serve

• Let the bread cool slightly, drizzle with the icing and serve.