1 Baking sheet, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Rolling pin, 1 Hand mixer, 1 Kitchen towel, 1 Pot
1 Sift flour into a bowl. Press a well in the center. Heat milk in a small pot until lukewarm.
2 Mix yeast and 1 teaspoon sugar into about half of the warm milk in a small bowl. Pour into well of flour and stir gently with a fork with some of the flour.
3 Sprinkle surface of yeast mixture with a little flour. Cover with a kitchen towel and let rise for about 30 minutes at room temperature.
4 Sprinkle softened butter in pieces over flour around edge of bowl along with 50 grams (approximately 3 tablespoons) sugar, the salt and vanilla sugar.
5 Add remaining milk to bowl and beat with dough hook of a hand mixer into a smooth, pliable dough.
6 Cover with towel again and let rise until doubled in bulk, 45-70 minutes (depending on room temperature).
7 Squeeze juice from lemon. Peel apples, cut into quarters, remove seeds and cut into slices. Mix with lemon juice to keep them from browning.
8 Knead dough on a floured surface briefly by hand. With a rolling pin, roll out to the size of a rimmed baking sheet. Grease baking sheet.
9 Place dough on baking sheet and arrange apple slices evenly on top.
10 Mix remaining sugar and cinnamon and sprinkle over apples. Let rise for another 20 minutes. Bake on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until crust is golden and apples are tender and browned, 35-40 minutes. Let cool, then cut into 20 pieces and serve.