Ingredients:

Fine Yeast Dough:

•      1 cup    Whole Milk, might only need a little more than ¾ cup
•        42 g    Active Dry Yeast (2 pkgs)
•      125 g    Unsalted Butter, melted
•      125 g    Sugar
•      1 tsp    Vanilla Extract
•            2    Eggs
•       ½ tsp   Salt
•       500 g    Flour
•                  Butter to grease the baking sheet

Filling:

•   3 – 4 lbs    Apples, like MacIntosh
•  2 – 3 Tbs    Lemon Juice, optional

Topping – Streusel:

•      200 g    Unsalted Butter, soft
•      200 g    Sugar
•      300 g    Flour
•    1 pinch    Cinnamon

Directions:

Warm ¾ cups of milk.
Place yeast in a small bowl and gradually add milk while stirring.
Proof until mixture starts bubbling.

Set up Stand Mixer with the Kneading Hook.
Add all dough ingredients to the mixer bowl, making sure that the butter is not too hot and eggs are at room temperature.
On a low setting run the mixer for about 5 minutes.
If needed add more warm milk.

Cover bowl with plastic wrap, place in a warm place (or in the oven if it comes with a proof setting) and proof until it doubles in size. (1 -1½ hours)

In meantime peel, core and dice the apples. Sprinkle with lemon juice to keep them from turning brown, optional.

Generously butter a half size bakery sheet pan (13 X 18 inches).
Distribute the dough evenly on the pan.
Spread out apples onto the dough.

Proof the cake for approximately another hour before adding Streusel.

Knead all the Topping – Streusel ingredients together and crumble coarsely over the apples.

Heat the oven to 350°F and bake until dough is golden brown ( about 45 – 55 minutes). (If you use a convection oven set your temperature at a lower setting!).