Ingredients

• 3 3/4 to 4 cups all-purpose flour
• 2 tablespoons sugar
• 1 envelope (1/4 ounce or 2 1/4 tsp)  Rapid Rise Yeast
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup milk
• 1 cup butter or margarine
• 4 egg yolks

• 1/2 cup water
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 egg yolk
• 3 medium cooking apples, cored, peeled, sliced

• 2 cups powdered sugar, sifted
• 3 to 4 tablespoons milk

Apple Filling:
In a saucepan, combine 1/2 cup water, 1/2 cup sugar, 3 tablespoons 
cornstarch, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and  1/4 teaspoon salt. Stir in 1 slightly beaten egg yolk and 3 medium cooking  apples, cored, peeled and thinly sliced. Cook over medium heat, stirring 
constantly until thick, about 5 minutes. Remove from heat; let cool.

Dough:
In a large bowl, combine 1 1/4 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.

Divide dough in half; roll half of the dough on lightly floured surface to fit the bottom of ungreased 15" x 10" baking pan. Spread with Apple Filling. Roll remaining dough large enough to cover filling. Seal edges together. Snip surface of dough with scissors to let steam escape. Cover let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375 F for 20 minutes or until evenly golden. Drizzle with Powdered Sugar Glaze. Let cool in pan; cut into squares.

Powdered Sugar Glaze:
In a small bowl, combine 2 cups powdered sugar, sifted; and 3 to 4 tablespoons milk. Stir until smooth.