Add the flour and yeast to the bowl of a stand mixer and stir to mix.

Add the melted butter, sugar and eggs and start to mix at low speed.

Add the salt.

Gradually add the warm milk. The dough should come together but will be sticky. Keep stirring until the dough comes together in ball.

Add the olive oil – the dough should be shiny and and stretchy.

Turn the dough onto a floured surface and knead for about 10 minutes.

Place in an oiled bowl and cover and let rise in a warm place until doubled in size – at least 2 hours.

Divide the dough into 3 equal weight sections.

Roll each piece into a long rectangle about 4 by 12 inches.

Fill each section with the apple filling by placing it at the center of the strip. Fold the dough over and ensure it is well sealed. Repeat with the other 2 sections.

Attach all 3 sections together from their tops and form them into a braid.

Let the braid rest for 45 minutes.

Once risen brush the braid gently with a beaten egg white.

Bake in a 350 degree oven for 45 minutes until nicely browned.