Mix 275 g flour, sugar, salt and yeast together in a bowl.
Whisk the eggs in a separate bowl.
Put butter and milk in a saucepan and heat until the butter has melted. Remove the milk from the stove, slowly stir in the water and vanilla extract. Let the mixture cool for a few minutes. Now add the milk-butter mixture to the flour mixture and stir in. Add the beaten eggs and gradually knead in the last 100 g of flour until a homogeneous, sticky dough is formed.
Put the dough in a greased bowl, cover with a kitchen towel and let rise in a warm place for about 1 hour.
Mix the sugar with the cinnamon for the filling. Peel and grate the apples.
Grease a loaf pan and dust with flour. Knead the yeast dough with a little flour by hand and cover for another 5 minutes.
Knead the dough on a floured work surface and roll it out to a size of approx. 30 x 50 cm (about the length of the loaf pan and 6 times the width). Spread the apples evenly over the entire dough and sprinkle generously with the sugar-cinnamon mixture. (I leave an area the size of the later rectangle free in one corner in order to have a clean finish). Cut the dough lengthways with a knife into 6 strips of equal width. Lay the strips on top of each other and now divide them into 6 equal rectangles. Place the layered pieces of dough upright (like index cards) in the loaf pan. Cover with a cloth and let rise again for 30 minutes.
Preheat the oven to 170 ° C.
Bake the bread for about 30-35 minutes until it is golden brown. Let the pastries cool down after baking.
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