In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

In a separate bowl, combine warm milk with active dry yeast and allow to sit for about 5 minutes or until foamy. Stir this yeast mixture along with an egg into the flour mixture until a dough forms. Chill the dough in the refrigerator for 1 hour.

Once your dough is chilled, lightly flour your countertop and roll it out into a large rectangle, approximately 12x18 inches. Place your apple pie filling down the center, leaving about 2 inches of space on each side. Fold the edges over the filling and pinch to seal securely.

Place the shaped kringle on a parchment-lined baking sheet and allow it to rest for 15 minutes.

Preheat your oven to 350°F (175°C) while the kringle rests. Brush the top of the dough lightly with an egg wash for a golden finish.

Bake the Wisconsin Apple Kringle in the preheated oven for about 25 minutes, or until golden brown and puffed up.

Let the kringle cool on the baking sheet for about 10 minutes. In a small bowl, whisk together powdered sugar, vanilla extract, and enough water to achieve a drizzling consistency.

Drizzle the sweet glaze generously over the top, allowing it to cascade over the sides.

Slice into generous pieces and serve warm or at room temperature.