• Pour lukewarm water, yeast, and sugar in mixing bowl.
• Grate Lemon zest with a microplane, hand grater or a vegetable peeler and dice fine.
• Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.
• Add flour, 1 cup at a time, mixing well after each cup. Add more flour, if necessary, to make a smooth dough, and turn out onto a floured surface. You can either mix it in a bowl like I showed up above or you can mix it in a mixer.
• Knead very lightly.
• Let rise for about 1 hour; punch down and let rest for 10 minutes. Meanwhile prepare apple and custard toppings.

Apple Topping

• 4 medium sized apples
• 1/3 C. vanilla sugar
• 2 teaspoons cinnamon
• I used 4 apples 2 semi-tart red skin apples, these were Fuji, and 2 tart Granny Smith apples. I did this just to give a variety of flavor.
• Peel and core apples, then cut into ¼ inch slices.
• Spread dough in 2 well-greased 9-inch round or square cake pans, pushing it up on the sides as for pie crusts.
• Stagger the apples in rows(or in random fashion if in a hurry) on top of dough. Drizzle melted butter over the fruit and crust, sprinkle with cinnamon and sugar. Let the dough rise for 30 minutes.
• Bake for 10- 15 minutes at 375 degrees to set the crust. Remove from oven.

Custard Topping

• add the egg, sugar, vanilla into the cream or milk- sour cream blend and mix well.

Srreusel Topping

• 1/2 cup (75 gr) Bread Crumbs or Flouror combination 1/4 cup Sugar 1-2 teaspoons (10 gr) Cinnamon3-6 tablespoons (28 gr) melted Butter Streusel is a flexible garnish. Some like it drier, some like it sweeter.
• Mix which ever streusel you like.

Last Steps

• Top first with the custard.
• Take the Streusel you chose to use and sprinkle as much as you want on top.
• Continue baking at 350° for 30 minutes longer. The custard is set and the apples are completely cooked. It will have an internal temp. of 200- 210 degrees when done.
• Cool and cut in squares and serve topped with whipped cream.