Warm slice of this apple-cinnamon bread is the perfect indulgent for breakfast or afternoon snack. You won’t be able to keep your hands off of it, it’s so addictive. Don’t say I didn’t warn you...

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, potato flakes, sugar, yeast, and salt. Mix on low speed to combine. Add the butter, vanilla, egg, and milk, and mix until a rough dough comes together. Loosely cover the bowl with a clean towel and set aside for 30 minutes (this gives the flour time to absorb the liquid).

2. Replace the paddle attachment with the dough hook. Knead the dough on low speed for 5-6 min, or until it is soft and elastic – it may be slightly sticky, that’s ok. (If the dough is too dry, add water one tbsp at a time, if it too sticky, add 1 tbsp of flour at a time until desired consistency is reached.) Spray a large bowl with nonstick cooking spray. Transfer the dough to the prepared bowl, cover with plastic wrap and allow to rise for about 1 1/2 h, or until nearly doubled in size. (You can tell if the dough has doubled by pressing it with your finger – if it springs back, it’s not ready, if the indentation remains, you’re ready to move on).

3. When the dough has nearly finished rising, make the filling: In a medium bowl, whisk together the sugar, flour, and cinnamon. In a second bowl, toss the grated apple and lemon juice then add to the bowl with the dry ingredients. Stir until evenly coated. (The filling will be slightly runny/watery – it’ll thicken as the bread bakes.)

4. Turn the dough out onto a lightly floured work surface. Divide into two equal pieces. Working with one piece at a time, roll the dough into a 10×12-inch rectangle, lifting and turning the dough and adding flour as necessary so it doesn’t stick. Spread half of the filling evenly over the surface of the dough, leaving a 1/2-inch border on all sides. With a long edge facing you, roll the dough into a log – pinch the edges of the dough to seal when it’s fully rolled. Cut the log in half lengthwise, then turn the two halves so the filling is facing up. Transfer the halves to a parchment-lined baking sheet. Twist the two halves together (the filling should still be facing up) and pinch the ends together to secure.

5. Repeat the process with the second piece of dough, placing on a second baking sheet. Loosely cover the loaves with plastic wrap and allow to rise for about 1 1/2 hours, or until puffy.

6. Toward the end of the rise time, preheat oven to 350 F. Bake the loaves for about 30-35 min (rotating the baking sheets from top to bottom and front to back), or until golden brown. You can tent the loaves with foil if they’re browning too quickly but I didn’t need to. Transfer the pans to wire racks and allow the loaves to cool for at least 1 hour before glazing.

7. Meanwhile, make the glaze: In a medium bowl, whisk the confectioners’ sugar, vanilla, and 3 tablespoons of the cream together. If you prefer a thinner consistency for your glaze, add some or all of the remaining tablespoon of cream. Drizzle over the cooled loaves. (I really liked slices of this bread best if I reheated them in the microwave for 15 sec or so before digging in!)