1 envelope active dry yeast
1/4 cup warm water (100-110 degrees F)
3/4 cup milk, scalded
1/4 cup (4 tablespoons) margarine
1/4 cup granulated sugar
1/2 teaspoon salt
3 1/2 cups (about) flour
1 1/2 teaspoons cinnamon
2 cups peeled, chopped apples
1 cup powdered sugar
2 tablespoons hot water
Sprinkle yeast over warm water and set aside for 5 minutes.
Meanwhile, combine hot milk, margarine, sugar and salt in a large mixer bowl; let stand until margarine melts. Beat in 1 cup flour. Add yeast mixture, cinnamon and egg, beating until combined. If using a heavy-duty mixer, beat in remaining flour to make a sticky dough. If using a hand mixer, stir in remaining flour with a spoon.
Turn dough onto a floured board and knead 5 to 10 minutes, until soft and elastic, adding additional flour if necessary. Place dough in a greased bowl and turn to grease top. Cover and let rise about 1 1/2 hours, until doubled in bulk; or cover and let rise overnight in the refrigerator. Bring dough to room temperature before continuing.
Punch down dough and divide into thirds. Shape one-third of dough into a flat disc. Chop roughly with a sharp knife. Toss with one-third of the apples. Arrange apples and dough in six mounds on a greased baking sheet. Repeat with remaining dough and apples. Cover and let rise at room temperature until doubled in bulk, about 1 hour.
Uncover and bake at 350 degrees F for about 15 minutes, or until golden. While still warm, drizzle with glaze made by stirring together powdered sugar and water. When cool, store in plastic bags.