1. Combine sourdough starter, warm milk, eggs, sugar and flour in a stand mixer and mix on low until cohesive.

2. Add salt and softened butter gradually, then knead on medium speed for 8–10 minutes until dough is smooth and elastic.

3. Cover dough and let rest at room temperature for 4–5 hours until puffy, then transfer to refrigerator and chill overnight.

4. Melt butter in a skillet, add diced apples, brown sugar, cinnamon and nutmeg, cook 8–10 minutes until apples are syrupy, then cool.

5. Roll chilled dough into a 12×18 inch rectangle, spread caramel sauce, then cooled apple filling evenly over surface.

6. Cut dough into 2 inch strips, stack 4–5 strips, cut into squares and place upright in a greased 9×5 inch loaf pan.

7. Proof at room temperature for 2–3 hours until dough rises near the top of the pan.

8. Preheat oven to 350°F, brush loaf with egg wash, bake 35–40 minutes until golden brown and internal temperature reaches 190°F, then cool before drizzling with remaining caramel or glaze.