1. Prepare the Apple Filling: In a small bowl, combine the finely diced apples, ground cinnamon, and brown sugar. Stir well to coat the apple pieces evenly. Set aside.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and all ingredients are evenly distributed.

3. Mix Wet Ingredients: In a separate medium bowl, whisk together the active sourdough starter discard, milk, 1/4 cup melted butter, and 1 teaspoon vanilla extract until well combined. The mixture should be smooth.

4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredient mixture. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. Gently fold in the prepared apple mixture until it’s evenly distributed throughout the dough.

5. Form the Twists: Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat it into a rectangle, about 1/2 inch thick. Use a sharp knife or a pizza cutter to cut the dough into strips about 1 inch wide and 4-5 inches long. Carefully twist each strip a few times to create the “twist” shape.

6. Bake the Twists: Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper. Arrange the twisted dough strips on the prepared baking sheet, leaving a little space between each one. Brush the tops of the twists with the remaining 2 tablespoons of melted butter. Bake for 20-25 minutes, or until golden brown and cooked through. The twists should feel firm to the touch.

7. Prepare the Glaze: While the twists are baking or cooling slightly, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2-3 tablespoons of milk, and 1/2 teaspoon vanilla extract until smooth and pourable. Add more milk a tiny bit at a time if the glaze is too thick, or more powdered sugar if it’s too thin.

8. Glaze and Serve: Once the twists are out of the oven and have cooled for a few minutes on the baking sheet, drizzle them generously with the prepared glaze. You can use a spoon or a whisk to drizzle. Allow the glaze to set slightly before serving.