Sweet pie "vitushka" with apple-cinnamon filling

Ingredients:

Yeast dough

• 0.5 cups whole milk
• 2 and 1/4 tsp (1 packet 7 g) active dry yeast
• 1/4 cup granulated sugar
• 3/4 teaspoon coarse salt
• 2 and 3/4 - 3 cups premium flour + extra for dusting
• 4 tbsp (55 g) unsalted butter, melted and cooled, plus extra for greasing the pan
• 1.5 tsp vanilla extract
• 1 large egg yolk
• Cooking spray to spray the bowl
• Special equipment: a 25cm round springform pan and a pizza cutter

Apple-cinnamon filling

• 8 tbsp (110 g) unsalted butter
• 2 Granny Smith apples, peeled, cored and finely diced
• 1 tbsp. apple jam with cinnamon
• 0.5 cup granulated sugar

Cream cheese frosting

• 110 g of cream cheese
• 3/4 cup powdered sugar
• 2 tbsp. whole milk

Preparation:

1. Yeast dough:
   
   In a small saucepan, heat the milk and 0.5 cups of water over low heat to 38°C-43°C. Remove from heat and sprinkle with yeast and a pinch of granulated sugar. Set aside, without stirring, until foamy, about 5 minutes.
2. In a large bowl, combine salt, 2 3/4 cups flour, and the remaining granulated sugar. Generously grease a baking pan.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, vanilla, and egg yolk and beat on low speed until smooth. Add the yeast mixture and continue mixing until smooth. Add the flour mixture and knead until a thick, slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour as needed until a soft, smooth ball clings to the hook, 3-4 minutes.
4. Generously spray a large bowl with cooking spray. Place the dough in the bowl, turning it over to coat with oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
   
   Apple filling:
5. Meanwhile, heat a large skillet over medium-high heat. Add the butter and heat, stirring, until melted.
6. Add the diced apples and cook, stirring occasionally, until softened, about 8 minutes.
7. Turn off the heat and stir in the apple jam. Transfer to a medium bowl and let cool completely.
8. Once the dough has risen, punch it down and turn it out onto a lightly floured work surface. Knead it a few times, then roll it out into a 30x45 cm rectangle, with the long side facing you.
9. Spread the cooled apple filling evenly over the entire dough.
10. Sprinkle with granulated sugar.
11. Using a pizza cutter, cut the dough crosswise into 2.5cm wide strips.
12. Starting from the left side, roll one strip into a roll.
13. When you reach the end, press another strip onto the first and continue rolling. Repeat with two more strips.
14. Carefully place the roll in the center of the prepared pan, spiral-side up. Continue wrapping the roll with the remaining strips of dough and filling until the pan is filled.
15. Cover the pan loosely with plastic wrap and let the dough rise until doubled in size, about 30 minutes.
    
    
    When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.