The Spiral Bread

Place flour, sugar, salt, apple pie spice, and yeast in a stand mixer with the dough hook attached. Add orange zest, and stir to combine.

In a small bowl add the melted butter into the warm milk. With the mixer on low, add this mixture to the flour mixture until it forms a soft dough ball.

Knead with the mixer for about 4 minutes, until smooth and elastic . Then transfer dough into a lightly oiled bowl, roll the dough ball in the ball to lightly coat all sides with oil. Cover loosely with plastic wrap. Let rise in a warm area for 1.1/2 hours or until doubled in size.

Punch dough down then divide into 2 balls. On a lightly floured surface, roll out each ball into an approximately 8 x 11-inch rectangle. Cut into 9 strips.

Lightly grease an 8- or 9-inch round pan. Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.

Repeat the same steps for the other half of the dough. Cover loosely with plastic wrap and let rise in a warm draft free place for 45 minutes. Near the end of rising time, preheat oven to 350 degrees F.

Bake for 20-25 minutes until golden brown.

For the topping

Mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture.

While the bread cools, melt butter in a 1-quart saucepan over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in cider. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.

For the Glaze

Gradually stir powdered sugar into glaze mixture. If the glaze becomes too stiff, stir in additional cider, 1/2 teaspoon at a time.

Adjust the glaze to desired drizzling consistency: If the glaze is too thin, add more powdered sugar, too thick add more cider. Drizzle glaze over the bread.