1. Proof yeast by warming milk to between 105º to 110ºF. Sprinkle yeast on top and let it proof for 5 - 10 minutes. Yeast should foam up. If it doesn't start over with fresh yeast.
4. The dough should be soft and wet. Add the remaining flour 1/4 cup or less at a time, mixing each addition until combined completely. You may not need it all, you'll know it's enough when the dough no longer sticks to the bowl.
5. When the dough is shaggy and no longer sticking to the bowl, knead the dough for 5 - 7 minutes with the mixer or 10 - 15 minutes by hand. When it's done, the dough should be smooth, not sticky, and bounce back to the touch.
6. Shape the dough into a ball and place it into a large oiled bowl. Turn the dough over to coat with oil, then cover with a clean kitchen towel and allow to rise 1 - 2 hours or until doubled in size.
8. On a well floured surface, use a rolling pin to shape the dough into a large rectangle. Approximately 18" x 12" and 1/4" thick.
9. Spread the softened butter on the dough. In a small bowl combine the brown sugar and spices, then sprinkle on top of the butter. Follow with the diced apple chunks.