Peel two crisp tart apples, I like granny smith.

I use an apple corer to cut the apple into 8 peices I slice those into 3 smaller slices then dice those into 1/4th inch pieces.

Add butter to a saute pan and turn up the heat to medium.

Add the apples, sugar, and cinnamon.

Saute apples on medium while stiring for about 5 minutes. Set aside to cool or store in the refigerator until you need them.

In a mixing medium bowl add flour, sugar, cinnamon, salt, and butter.

Use a fork or a pastry mixer to mash together the flour sugar and butter until it resembles sandy pebbles of soft sand.

Set a aside until you are ready to use.

In a heat proof glass heat up 1/2 cup of milk for about 30 seconds until the temp ature is about 100 degrees f.

Open your yeast package and pour the yeast into the warm but NOT hot milk (if its too hot it will kill the yeast)

Stir the yeast into the milk and set aside for about 5-10 minutes.

While you are waiting add the butter and the sugar to the stand mixer and mix on low until fluffy and combined.

Now add salt and egg and the egg yolk.

Pour the (now frothy) yeast milk into the butter and sugar and beat on the lowest setting for about 30 seconds. The butter will not combine at this point.

Add in 1 cup of flour at a time and beat until just combined then add an additonal cup until all the flour has been added into the dough.

Beat the dough on medium for about 45 seconds, then switch to your dough hook if you have one and bead for an additional 5 minutes or until the dough is pulling away from the sides.

If you dont have a stand mixer you can knead the dough on a clean surface.

Once you the dough is ready place the dough in a greased bowl that will allow it to double in size.

I usually allow my dough to rise overnight in the refrigerator.

But you can place it a warm location for about an hour and a half to two hours to allow it to double in size.

Once the dough is ready punch it down and split it in half with a bench scraper.

Work with one half of the dough at a time on a clean lightly floured surface.

Roll 1/2 the dough into a 9x14 inch rectangle about 1/2 inch thick.

Slather Cookie buttter on this rectangle leaving about 1/2 and inch around the edges which you leave empty of the cookie butter.

1/2 Sprinkle sauted apples on top of the cookie butter so that they are evenly distributed.

Carefully roll the dough up tightly along the long edge.

Repeat this step for the second half of the dough.

Using a sharp knife cut the dough roll in half. Make an X shape then twist both ends carefully. The cookie butter and apples will want to come out.

Place in a parchment lined 8x13 bread pan.

Sprikle each loaf with 1/2 the streusel.

Cover with foil and bake in a 350 degree oven for 45 to 50 minutes.

Take foil off about 35 minutes in

When the bread is done it will feel empty when you tap on it.