Dissolve yeast and a pinch of sugar in warm milk, allowing it to become foamy. In a separate bowl, combine flour, remaining sugar, and salt, then cut in the cold butter until it resembles pea-sized crumbs.

Add the yeast mixture, egg, and vanilla extract to the flour mixture, stirring until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours, or until its size has doubled.

In a bowl, combine the diced apples, granulated sugar, cinnamon, cornstarch, and lemon juice. Stir the mixture thoroughly to ensure the apples are evenly coated.

Punch down the risen dough and roll it out on a lightly floured surface into a large rectangular shape. Spread the apple filling evenly over the dough, making sure to leave a small border around the edges.

Roll up the dough from one of the long sides to form a log. Carefully shape the log into an oval or figure-eight (kringle) shape, then firmly pinch the ends together to seal.

Transfer the shaped kringle to a baking sheet lined with parchment paper, cover it loosely, and allow it to rise for an additional 30 minutes. Bake in a preheated oven (375°F/190°C) for 30-35 minutes, or until it is golden brown and cooked through.

While the kringle cools slightly, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth. Add more milk as needed to achieve your desired glaze consistency.

Drizzle the prepared vanilla glaze generously over the warm kringle. Allow the glaze to set for a few minutes before slicing and serving this delightful treat.