To activate the yeast, start by combining ¼ cup of sugar with boiled (and cooled to warm temperature) milk and dry yeast in a small bowl. Stir the mixture until the sugar and yeast dissolve completely. Set the bowl aside and allow the yeast to activate for about 15 minutes.

In a separate bowl, beat the eggs with sugar until they become fluffy and pale in color using an electric mixer or stand mixer. Reduce the mixing speed to low and add sea salt, vanilla extract, softened unsalted butter, and the activated yeast to the bowl with the beaten eggs and sugar.

Switch to the dough hook attachment on your mixer and begin adding flour to the mixture, one cup at a time, while keeping the mixing speed on low.

Once all the flour is incorporated, remove the dough hook attachment and place the dough into a warm place to rise for a couple of hours. This will allow the dough to double in size.

Stir until all the ingredients are well combined and set the mixture aside.

While the dough is rising, prepare the apple mixture. Start by rinsing and removing the core of the apples. Then, dice the apples into small ¼ inch chunks.

Sprinkle the dry cinnamon-sugar mixture over the apples and mix until the apple cubes are well coated.

Place apple filling mixture onto a stove burner and bring it to a cooking stage, stirring constantly. As soon as it starts simmering, reduce the heat to low and cook for 5 minutes, always stirring constantly to prevent the sweet liquid from burning on the bottom of the pan.

Remove from heat cool to warm and mix in vanilla extract before using. While the apple filling is cooling down, it will cook a bit more in the heat, so don't worry if the filling looks slightly undercooked at this point.

Grease two loaf pans with butter and line them with parchment paper. Make sure the parchment paper has at least one inch sticking out from all sides of the pan to prevent any juices from spilling out.

Once the dough has risen, split it into two separate pieces. Take one piece of dough and roll it out into a large square.

Next, spread out the chopped apple filling layer evenly over the rolled-out dough. Use a pizza cutter to slice the dough into small rectangular or square pieces.

Place one small piece of the sliced dough on top of another in a 9 x 5-inch prepared loaf pan until the pan is filled from end to end.

Repeat the same steps with the second half of the dough. Allow the dough to rise in a warm place for about 30 minutes. This will help the bread rise further.

Preheat the oven to 350°F. Bake both bread loaves in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Once the cake is done baking, remove it from the oven and let it cool in the pans for 10 minutes before transferring it onto a cooling rack.

Allow the bread to cool to a warm temperature, pour the glaze over the two loaves of bread, and let cool completely before serving.

Your delicious Apple Fritter Bread to ready to be served!