In the bowl of a stand mixer, combine yeast, milk and 2 tablespoons sugar. Allow to stand for about 5 minutes or until small bubbles are visible.

Add eggs and salt to the bowl. Using a dough hook, beat until mixed.

Add 3 cups flour and mix until dough comes together. Knead dough in mixer on medium-low speed for 5-7 minutes or until smooth.

With the mixer running, add 4 tablespoons butter, a few pieces at a time, until fully incorporated.

Place dough in a greased bowl and cover. Allow to rise for 60-90 minutes until doubled in size.

Meanwhile, melt remaining 2 tablespoons butter in a skillet over medium heat. Add apples, 3 tablespoons sugar, cinnamon and lemon juice; cook for 4-6 minutes or until apples are tender and juices are syrupy. Cool to room temperature before using.

Heat oven to 350°F. Butter or grease a 9”x5” loaf pan and line with parchment paper; set aside.

Punch dough down to remove excess air and pat into a 12” square. Cover half the square with the cooled apple mixture; fold dough over to cover.

Use a bench knife or pizza wheel to cut dough into about ½” pieces. Gently press pieces together into a rough loaf shape and transfer to prepared pan.

Cover and allow to rise for 30-45 minutes or until about doubled in size.

Bake 40-50 minutes or until golden brown and the internal temperature reaches 190°F.

Allow to cool in the pan for 15 minutes before removing to wire rack.

To make icing, stir together powdered sugar, vanilla and water to form a thick glaze. Spread over the top of the warm loaf. Allow to cool completely before slicing.

Store covered at room temperature.