In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, 1 packet of active dry yeast, and 1/2 teaspoon of salt. Cut in 1/2 cup of cold unsalted butter until the mixture resembles coarse crumbs. Gradually mix in 1/4 cup of cold water and 1 beaten egg until a smooth dough forms. Wrap the dough in plastic and refrigerate for 30 minutes to rest.

In a saucepan, combine 2 cups of diced apples with 1/4 cup of sugar, 1 teaspoon of cinnamon, and a pinch of nutmeg. Cook over medium heat until the apples soften and the mixture bubbles, about 5-7 minutes. Remove from heat and allow the filling to cool completely before using it in the kringle.

Dust your work surface with flour and roll out the chilled dough into a rectangle approximately 12x18 inches. Spread the cooled spiced apple filling evenly down the center of the rectangle, leaving about an inch of dough on either side. Fold each side of the dough over the filling to meet in the middle, creating an oval shape. Press the edges together to seal securely.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Carefully transfer the shaped kringle onto the baking sheet. Brush the dough with an egg wash (1 beaten egg mixed with 1 tablespoon water) for a glossy finish. Bake for 25-30 minutes or until the kringle is golden brown and the filling is bubbly.

Once the Wisconsin Apple Kringle is out of the oven, allow it to cool on a wire rack for about 10 minutes. In a small bowl, whisk together 1 cup of powdered sugar and 2-3 tablespoons of milk to achieve a smooth glaze consistency. Drizzle the glaze over the warm kringle, letting it flow down the sides.