Make the basic sweet bread dough until the first rising. Punch down the dough and form into a ball. Cover with a damp dishcloth and let sit for 20 minutes.

Spread out the dough and place the fold-in custard sheet on top.

Fold the bread dough around the sheet and tightly seal the ends shut.

Use a rolling pin to roll out the dough and fold into 3 layers. Roll it out again and fold it into 3 layers again. Repeat this 3 times.

Slice the dough into even pieces.

Shape the dough into whatever shapes and sizes you like. I wanted to make circular twists, so I began by twisting the dough while stretching it.

Tightly pinch the two ends together. Since it'll be topped with apples, keep a gap in the center.

Spray with water and let rise a second time for 20 minutes.

Top with the apple topping. Spray again with water and bake in an oven preheated to 200°C for 10-12 minutes.

When they are beautifully browned, they are done baking. When they have cooled, I like to finish them off with icing.

Sauté the apples. Cube the apple. Put butter and the apples into a frying pan and cook until the liquid has evaporated. Finish with 1 tablespoon of sugar and lemon juice to taste. Let cool.

For the icing. Gradually add 2 tablespoons of granulated sugar (or powdered sugar) to water until it forms a paste. Pipe on the bread.