Ingredients
Equipment
Method
Activate yeast
- Combine warm milk, active dry yeast, and 1 teaspoon of the granulated sugar. Let stand for 5–10 minutes until foamy (a thick, bubbly surface should appear).
Make the dough
- Mix in the remaining granulated sugar, melted unsalted butter, large egg, vanilla extract, salt, and all-purpose flour. Knead for 8–10 minutes until smooth and elastic, using the dough window/elastic stretch as your cue.
First rise
- Place dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size. The dough should look puffy and nearly double, with an airy texture.
Cook apple filling
- Melt unsalted butter in a skillet over medium heat, then add Honeycrisp apples, brown sugar, ground cinnamon, ground nutmeg, and cornstarch. Cook for 5–7 minutes until slightly softened, then cool completely for clean spreading.
Make streusel
- Mix all-purpose flour, brown sugar, and ground cinnamon for the streusel. Cut in cold cubed unsalted butter until coarse crumbs form, looking like damp sand.
Shape the loaf
- Roll the dough into a 9×14-inch rectangle, keeping the thickness even for consistent baking. Spread the cooled apple filling evenly over the surface, leaving a thin border to prevent leakage.
Roll and pan
- Roll the dough tightly into a log and place seam-side down in a greased 9×5-inch loaf pan. Position the seam so it stays closed as the loaf rises.
Add streusel and proof
- Sprinkle streusel evenly over the loaf. Cover and let rise for 35–45 minutes until slightly puffy and the dough springs back slowly when gently pressed.
Bake
- Bake at 350°F (175°C) for 40–45 minutes until golden brown and the internal temperature reaches about 190°F (88°C). Look for deep caramel edges and a set center as the visual cue.
Cool and glaze
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool further. This prevents the glaze from melting or sliding off.
Finish with vanilla glaze
- Whisk powdered sugar, milk, and vanilla extract until smooth, then drizzle generously over the cooled loaf before slicing. Use a steady zigzag so the glaze stays on top and sets.
Notes
Pro tip: cool the apple filling completely so it doesn’t melt the dough or turn the streusel soggy. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; freeze the baked loaf (glaze after thawing for best texture) for up to 2 months. For a lighter option, use reduced-fat milk and replace half the butter with a baking stick alternative—texture stays close but the crumb may be slightly less rich.