Prepare a large baking sheet with a sheet of lightly buttered baking paper.
Put all the dough ingredients into a stand mixer adding the milk last.
Using a dough hook beat all the ingredients together for a few minutes until well combined. (This will be wetter than a conventional bread dough but should leave sides of bowl when beaten – otherwise add a little more flour).
Cover the bowl with cling film and put in a warm place for 20 minutes – will swell slightly.
Peel, core and finely slice the apples and toss together with the cinnamon and brown sugar to coat.
Stretch out the dough onto a well floured surface and using a floured rolling pin make a large rectangle (about 39 cm wide and 19 cm deep).
Place a double row of apples across the centre of the dough.
Fold the two sides of dough across the apples overlapping one side with the other.
Now carefully transfer to the baking paper on baking sheet and form a ring by squashing the 2 ends into each other.
Cover with oiled cling film and put in a warm place for 30 minutes (it won’t rise significantly).
Pre-heat the oven to 190°C.
Brush the dough ring sparingly with egg wash and scatter over the coarsely chopped almonds.
Bake in centre of oven for 20 - 25 minutes until golden. (If browning too soon place some foil over, shiny side down, you may also need to turn the baking tray around to avoid browning on one side).
Place on a cooling rack.
Make up the icing by mixing the icing sugar together with the milk and vanilla extract.
When the cake is warm you can ice and eat warm or wait until it’s cool. This cake can also be reheated in oven the next day and is great for breakfast too.