Instructions: In a mixing bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down and 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-in. 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-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer with remaining balls; sprinkle evenly with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes. Bake at 350 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.

Yield: 1 loaf.

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