In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of sugar, and a teaspoon of salt. In a separate bowl, warm 1 cup of milk until lukewarm, then sprinkle in 2 teaspoons of active dry yeast and let it sit for 5 minutes. Combine with the flour mixture, adding 1 cup of cold butter, cut into cubes, and 1 beaten egg. Knead until smooth, about 5-7 minutes.

Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

Peel and dice 2-3 medium-sized apples. In a mixing bowl, combine apples, 1/4 cup of sugar, and 1 teaspoon of cinnamon.

Roll out the chilled dough into a large oval, approximately 1/4 inch thick. Spread the apple filling evenly over the dough, leaving a small border. Roll the dough into a log shape, then form into a loose oval on a baking sheet.

Preheat oven to 350°F (175°C). Brush the top with egg wash (1 beaten egg and 1 tbsp water). Bake for about 25-30 minutes or until golden brown.

Allow the Kringle to cool for 10 minutes. Mix 1 cup of powdered sugar with 1 tablespoon of vanilla extract, and enough milk for a drizzleable consistency. Drizzle glaze over warm Kringle.