For Dough
In a mixer, with a dough hook attachment, add the warm milk and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. Mix in the flax eggs until they are combined. Then add the margarine in small chunks and beat well. Add the remaining flour a handful at a time and mix in until a soft but knead-able dough is achieved and the butter thoroughly incorporated. Knead the dough by hand on counter until it is smooth and satiny for a couple of minutes. Add a touch of flour if dough is too sticky.
Place the dough in a greased bowl, cover with plastic wrap, and let rise and room temperature until doubled in size for 1 hour.
While the dough is rising, make the apple filling
In a medium-sized skillet on medium heat, toss in the brown sugar and margarine. When the margarine has melted. Add the apples, water, cinnamon and lemon juice to the sugar mixture. Cook the apples until most of the water evaporates; remove from the heat and let cool completely.
Preheat oven to 350 F.
Spray a 9 x13 glass dish. Deflate the dough and dump out onto a clean counter. Roll the dough out into a rectangular sheet about 16" by 12" (40cm by 30cm).
Mix 1/2 cup brown sugar with 1 teaspoon ground cinnamon and 3/4 cup sliced almonds. Spread over the dough and then spread the cooled apple filling over the sugary dough leaving a little dough exposed around the edge.
Carefully roll the dough into a cylinder along the long side. Pinch the dough along the seam to hold it closed, then put the seam on the bottom and adjust the carefully shape into a cylinder.
With a very sharp knife, cut the log into 16 slices. Place the sliced pieces into the dish, with the flat sliced edge down and the seam on the inside.
Set aside to rise uncovered until doubled in size; approximately 30-40 minutes.
Bake at 350°F (180°C) for about 30 minutes, until golden brown. When cooled, drizzle on the icing. Enjoy!
