Here´s some yeasty awesomeness: 
I used this recipe from over at Joy the Baker and it worked great so: use it. Not hard to do (as usual), very handsome and incredibly yummy! I didn´t even have to alter anything, really. I thought about using the yeast dice you usually gt over here instead of the dry yeast but then decided against it and stick to the recipe. It was my first time using dry yeast and I was happy with it.
Yeast dough always reminds me of my early childhood where my grandma used to make a lot of sweets with yeast dough. I loved sneaking into the kitchen, stealing little pieces of the lukewarm dough, I loved the smell of it and everything my grandma made from it. And this Pull Apart Bread is pure love, too. Go ahead, make it!
Ingrediences:
For the Dough:
2 3/4 Cups all purpose Flour (330gr)
1/4 Cup Sugar (55 gr)
2 1/4 ts Active Dry Yeast
1/2 ts Salt
2 ounces Butter (60gr)
1/3 Cup Milk
1/4 Cup Water
2 large Eggs (at roomtemperature)
1 ts Vanilla extract
For the "Filling":
1 Cup Sugar (220gr)
2 ts ground Cinnamon
1/2 ts ground Nutmeg
2 ounces Butter (60gr)
If you need a converter for cooking measurements these are the ones I usually use:
convert-me.com ,
onlineconversion.com and for germans:
usa-kulinarisch.de Here we go:
Mix 2 Cups of flour, the yeast, salt and sugar for the dough in a bowl and set aside.
Whisk the eggs together and set aside, too.
Warm up the milk (no cooking needed) and let the butter melt in it.
Add the water and the vanilla extract to the mil and butter.
Let it cool down to about 50°C/115-125°F. For me that didn´t mean letting it cool down because it never got that hot in the first place. I´m used to handling things lukewarm when dealing with yeast.
Now the milk mixture goes into the flour mixture.
Joy says to mix with a spatula. But remembering my hate of floury hands I used the handmixer. Worked great.
Add the eggs. That´s what I call gooey. It really takes a minute or two to get everything mixed together and then it looks... well... not pretty.
Add the remaining flour, mix and let the very sticky dough rest for about an hour. Make sure it´s covered and in a nice warm place. On a sunshiny day I put my dough on the windowsill and hope that someone walks by and thinks "Oooh! Dough! Nice!" Never happens because I live on the fourth floor...
While the dough rose I watched cartoons. I can recommend that.
<-- Dough before rising.
An hour later:
Put together the sugar, nutmeg and cinnamon for the filling.
Butter your cakepan. Let the butter melt and get a bit brown. Watch out because butter is a bitch: it refuses to get brown when you watch. You look away and suddenly it´s all black... 
<-- Dough after rising.
Deflate the dough by kneading it. Add two tablespoons of flour to it to get rid of the stickiness.
Let it rise for another 5 mins.
As usual I didn´t flour my work surface but used baking paper to roll out the dough. Try to make it rectangle shaped if you can. I couldn´t.
Butter it. It´s easiest with a pastry brush.
Then sprinkle all the sugar mix over it. It doesn´t look like much when you´ve got in in a little bowl but it seems like and endless supply when you´re sprinkling... I actually didn´t use all of it. I thought the dough would die of diabetes...
Cut the dough into stripes.
Joy made six, I only made 5 and those weren´t particularly good looking. Or evenly shaped. Or anything else.
Stack the stripes, then cut them into little piles. I made six piles. I thought I´d never fill the pan with this...
But I did. Put the stacks/piles into your cake pan. Set it aside and let it rise for another 30-45mins. It´s supposed to double it´s size but it didn´t. It did rise notably, though so I figured it`s be ok.
Sugary, yeasty pull-apart-leaves to be...
Let it bake for about 45min at 175°C/ 350°F. I think it took me a while longer because my oven sucks. But: Make sure the top is a yummy golden brown. Yeast doughs are tricky and they can look good on the outside while still all gooey on the inside.
Mmmh, yum! It does taste good the day after but certainly is most amazing when its fresh. Just let it rest after baking for about half an hour, then eat. Yes, it is pretty buttery but... who cares!
It´s Apple Pie. Original recipe by me. Because I didn´t like the ones I found. Whoohoo!
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