In large skillet, melt 2 tbsps of butter over medium heat.

Add apples, raisins, pecans, cinnamon, all spice, and 1/4 cup of sugar.

Cook 10 minutes or so until apples are tender and set aside.

In large bowl, combine yeast, salt, 1/2 cup of flour, and the rest of the granulated sugar (1/4 cup).

In a small saucepan heat 1/3 cup of milk and the last 3 tbsps of butter and 2 tbsps of water until very warm.

With mixer on low speed, gradually add milk mixture to flour mix. Increase speed to medium and mix for 2 minutes.

Beat in egg and another 1/2 cup of flour and mix for another 2 minutes.

With wooden spoon, stir in 1 1/2 cups of flour to make a soft dough.

Turn out dough on a floured surface and with floured hands knead about 10 minutes until smooth and elastic.

Shape into a ball and let rest for 10 minutes.

On a greased cookie sheet (17″ by 14″) roll dough out into a 14″ by 10″ rectangle.

Place apple mixture in a 3-inch wide strip lengthwise down the center.

On both sides of the filling cut dough into 1-inch wide strips.

Place strips at an angle across filling, alternating sides.

Pinch last strip to bottom of braid to seal.

Cover and let rise in a warm place for 40 minutes or until doubled in size.

Bake in a preheated oven at 350 degrees F. for 30 minutes or until nice and golden.

Cool on a wire rack.

Make glaze by whisking milk and powdered sugar together and drizzle over braid.