active dry yeast 1 cup warm milk (110-115 degrees)
1/2 cup butter or margarine, melted, divided
1 egg
2/3 cup plus 2 Tbls sugar, divided
1 tsp salt
3 to 3 1/2 cups all-purpose flour
1 medium tart apple, peeled and chopped
1/2 cup finely chopped pecans
1/2 tsp ground cinnamon
ICING:
1 cup confectioners' sugar
3 to 4 1/2 tsp hot water
1/2 tsp vanilla
Procedure
In a mixing bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2 1/2 inch circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter. In a greased 10 inch tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over bread.