To Make the Dough:

1. Place the whole milk into a microwave safe 2-cup measuring cup. Heat for 30-45 seconds, or until the milk reaches about 110° Fahrenheit. Add the yeast and turbinado sugar (if using) and whisk together to combine. Allow the mixture to sit for 8-10 minutes to allow the yeast to bloom. (Need help figuring out what “bloomed yeast” looks like? Take a look at this article!)
2. Crack the eggs and place them into a separate container or bowl.
3. Cut the room-temperature butter into tablespoon sized pieces and set aside.
4. Place all-purpose flour, salt, and granulated sugar in the bowl of a stand mixer. Whisk to combine, then make a small well in the center. 
5. When the yeast is done blooming, add the eggs to the well, followed by the yeast mixture. Use the paddle attachment of your stand mixer and mix on low speed until the flour is hydrated and shaggy-looking.
6. Place the dough hook attachment on your stand mixer. Mix the dough with the dough hook until the mixture starts to look like a more cohesive dough. At this point, the dough will stick to the bottom of the bowl and will be very thick. This is expected at this point, since you’ve not yet added the butter. Resist the temptation to add more liquid!
7. Allow the dough to mix for 2-4 minutes before adding any additional flour, if necessary, one tablespoon at a time. The dough should be smooth but bulky at this point. It should pass the windowpane test at this point. If the dough is extremely wet and does not pass the windowpane test after 5-6 minutes, you might need to add more flour.
8. If extra flour is needed: add flour, one tablespoon at a time. After each addition of flour, mix the dough for 30-45 seconds, or until the flour is fully incorporated. Do not add more than one tablespoon of flour at a time to this dough. You should not need more than 2-3 tablespoons of flour; this brioche dough is supposed to be quite sticky at the outset.
9. Once the dough passes the windowpane test, begin adding the butter, one tablespoon at a time. Mix on medium speed (speed 2 on a KitchenAid mixer) after each addition, until the butter is fully incorporated in the dough.
10. Once all of the butter is incorporated in the dough, mix for an additional 4-5 minutes on medium speed, or until the dough once again passes the windowpane test. The dough will be sticky, so I recommend spraying your fingers with nonstick cooking spray before doing the test.
11. Once the dough is ready, remove it from the bowl and shape it into a rough ball. Spray the mixing bowl with nonstick spray and place the dough back into the bowl. Cover with plastic wrap and a clean towel and place the dough on a countertop for 1-2 hours, or until the dough passes the poke test. This is called bulk fermentation, or rise. Note: it’s fine to check the dough at intervals, then re-cover it! It’s better to know when your dough is done, rather than allowing it to overproof!

To Make the Filling:

1. Add the melted and cooled butter, brown sugar, cinnamon, fine sea salt, fresh lemon juice (or apple cider vinegar) and apples to a medium bowl. Stir to combine and set aside.

To Make the Bread:

1. Once the dough passes the poke test (the dough fills in very slowly when poked), gently punch down the dough to remove as much gas as possible. Use your digital kitchen scale to separate the dough into four equal parts. Make each dough ball into a rough ball.
2. Roll out the first dough ball to about 12” in diameter. If the dough shrinks while rolling, allow it to rest for about five minutes and then try again. 
3. Once you’ve rolled out the dough to 12”, place it on a piece of parchment-lined rimmed baking sheet. Spread some of the apple filling onto the dough with an offset spatula or butter knife, stopping about an inch from the edge of the dough.
4. Roll out the second dough ball to about 12” in diameter. Place directly on top of the first dough/filling layer, sealing the edges of the dough together with the blades (pinky side) of your hands. Spread some of the apple filling onto the dough with your offset spatula or butter knife, again stopping about an inch from the edge of the dough.
5. Repeat step 16 with the third dough ball.
6. Roll out the fourth dough ball, again to about 12” in diameter. Place directly atop the third dough/filling layer, and gently seal all of the dough circles together with the blades (pinky sides) of your hands.
7. Place a 2 ½” biscuit cutter (or glass) in the center of the stacked dough circle. Press down gently enough to make a small indentation in the center (to make a small indentation), but not hard enough to penetrate the dough.
8. Imagine your dough as a clock face. Use a sharp knife to cut the dough from the indentation to the edge at 3 o’clock, 6 o’clock, 9 o’clock, and 12 o’clock. This will make the dough into four quarters. 
9. Cut each quarter into four roughly equal pieces (three cuts per quarter).
10. Using both hands, gently lift and twist two pieces of dough in opposite directions, three times. Squeeze the excess dough together and tuck underneath to form a u-shape. 
11. Repeat this step for all 16 pieces of the dough. Use your hands to gently shape the loaf into a circle. Step back and appreciate the beautiful loaf that you’ve just created. (I’m proud of you!)
12. Cover loosely with plastic wrap and and allow the dough to proof (rise) for 45 minutes. While the dough is rising, pre-heat your oven to a true 425°F.
13. When ready to bake, combine one egg with one teaspoon of water to create an egg wash. Use a pastry brush to spread egg wash over the entire loaf.
14. Bake in the preheated oven for 18-25 minutes, or until the loaf is a deep golden brown. Remove from the oven and very carefully remove the loaf from the baking sheet to a cooling rack. 
15. If finishing with confectioner’s sugar: dust the loaf with a light coating of confectioner’s sugar, 3-5 minutes after removing from the oven. Enjoy while warm.
16. If finishing with apple jelly: heat the apple jelly in the microwave until nearly liquified (~45-60 seconds, depending on the wattage of your microwave). Using a clean pastry brush, spread the apple jelly over the entire loaf while the loaf is warm. Enjoy!
17. If finishing with cinnamon sugar: mix ¼ cup granulated sugar with ¼ teaspoon cinnamon. Stir to combine. Wait for 3-5 minutes after removing the loaf from the oven, then sprinkle the cinnamon sugar over the entire loaf. Enjoy while the loaf is warm.
18. If finishing with cream cheese glaze: Make the cream cheese glaze according to the instructions. Pour the glaze over the warm loaf and enjoy.