In a medium bowl, combine yeast, 1 teaspoon sugar, and warm water. Let proof for 5 minutes.

In the same bowl, add egg, milk, sugar, and salt. Whisk together and set aside.

In a large bowl, combine flour and cubed butter with a pastry blender until butter is in tiny pieces.

Add wet ingredients to the flour mixture and combine until dough forms. Shape into a square on a floured surface.

Roll the dough into a 9 x 13-inch rectangle and fold lengthwise into thirds. Repeat rolling and folding twice more, for a total of 3 times.

Cut the dough in half, wrap each piece in plastic wrap, and refrigerate overnight.

In a large pot on low heat, melt 2 tablespoons of butter until foaming.

In a small bowl, combine sugar, flour, and cinnamon.

Add sliced apples and cinnamon sugar mixture to the pot and toss. Cook until liquid evaporates and apples are tender (about 15 minutes). Remove from heat and cool for 30 minutes.

Preheat oven to 400°F.

Remove one piece of dough from the fridge. Roll out the dough on parchment paper into a 9 x 13-inch rectangle.

Place the apple mixture down the middle of the dough.

Make 1-inch diagonal cuts down the left and right sides of the dough.

Cut away two triangle pieces at the bottom to create a tree trunk.

Fold the tree trunk flap over the apples, then fold each strip over the apples, alternating from left to right towards the bottom.

Gently lift the parchment paper and braid onto a baking sheet. Brush with egg wash.

Bake for 15-20 minutes, or until brown on top.

Whisk powdered sugar, 1 tablespoon of milk, and vanilla until desired consistency is reached.

Drizzle glaze over the braid and sprinkle with powdered sugar. Serve warm.