Using a medium saucepan, add brown sugar, cinnamon, nutmeg, cornstarch and water. Stir and bring mixture to a simmer over medium heat. Simmer, stirring frequently, until mixture noticeably thickens (~1-2 minutes).

Add apples and return mixture to a simmer. Reduce heat to low, cover and simmer for 5-6 minutes, or until apples are slightly tender. Remove from heat, uncover and allow filling to cool.

Heat the milk until it is just slightly warm to the touch.

Using a countertop mixer fitted with a dough hook, add the flour, sugar, salt and yeast. Mix until well combined.

Add the warmed milk, egg and softened butter to the bowl. Mix on low speed for 1-2 minutes, or until dough comes together. Increase speed to medium and continue mixing for 2-3 more minutes. (Note: Dough will be loose and sticky. Use a bowl scraper or spatula to help transfer it.)

Transfer dough into a greased bowl, cover and place in a warm (85°F) location for 90 minutes, or until dough has almost doubled in size.

Turn dough out onto a well-floured countertop. Roll into an 8”x16” rectangle.

Spread the Apple Cinnamon Filling evenly across the top of the dough, leaving about a 1” border on all sides.

Starting with the short edge, roll the dough into a log. (Tip: This dough is very sticky and loose, so a dough scraper—or another flat-edged tool—will be very helpful as you lift the dough from the countertop to roll it.)

Place dough in a greased 9”x5” loaf pan. Cover loosely and place in a warm location for 40 minutes.

Preheat oven to 350°F.

Make the Egg Wash by whisking together the egg and milk. Brush the Egg Wash evenly over the top of the unbaked loaf.

Bake at 350°F for 38-42 minutes, or until top of loaf is golden brown. (Tip: Check the bread after about 25 minutes. If the top is browning too quickly, just lightly tent the loaf with a piece of aluminum foil.