Stage 1 Mixing and Proofing

Combine the flours with the mixed spice in a large bowl.
Add the salt and yeast and stir to combine.
Combine the water and milk into a separate bowl or liquid measuring cup,
Melt the butter and immediately pour it into the milk/water. Whisk rapidly for about 10 seconds. This will warm the liquid up to remove the chill from the cold milk.
Pour the milk mixture and the beaten eggs into the flour and stir with a dough whisk or wooden spoon.
As it comes together change over to your hands and begin to kneed the dough inside the bowl.
Use a small amount of oil to oil your countertop,
When it has fully come together pour the dough onto the oiled countertop and begin to knead the dough.
Knead for 15-20 by hand until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough attachment and kneed for 7 minutes. *
Shape the kneaded dough into a ball and place in a bowl and cover with plastic wrap and a tea towel. Set in a warm part of the kitchen.
Let the dough proof for 1 hour. It should double in size.

Stage 2: Assembling & Shaping

Lightly grease your preferred tin with butter or cooking spray.
Take your dough and deflate it. You can do the satisfying "punch" or simply take the dough out of the bowl and press it with your fingers.
Roll the dough out until it measures about 3mm (1/8th inch) thick. Take a 38mm/1.5inch diameter round biscuit cutter and cut out as many rounds as you can.
Take the scraps and roll into a ball and let it rest for 10 minutes before re-rolling and cutting out more rounds. repeat until all the dough is used.
While the scrap dough is resting start filling the rounds with apple butter.
Using a pastry brush or the back of a spoon, spread your desired amount of apple butter over one side of the round. then fold the round into quarters by folding it in half and then in half again. It should look like a pie shape of shorts.
Please each folded round into the prepared tin.
Start by filling the bottom layer of the tin and then move to the second layer, nesting each piece between prices from the row below it.
After the first layer is done, you can brush extra apple butter onto the top of the pieces. Then repeat with each layer you build.
When all rounds are filled and nested in the tin, cover it with plastic wrap sprayed with some cooking spray so it doesn't stick.
Allow the dough to proof for the second time for 45 minutes to 1 hour in a warm place. The dough should have nearly doubled in size, growing up above the rim of the loaf tin.

Alternative Shaping

Lightly grease a standard loaf tin.
Take your dough and deflate it. You can do the satisfying "punch" or simply take the dough out of the bowl and press it with your fingers.
Roll the dough out into a rectangle until it measures about 3mm (1/8th inch) thick.
Spread the desired amount of apple butter over the entire rectangle with a pastry brush or the back of a spoon.
Starting at the short end, roll the dough up and seal the end by pressing it into the dough beneath it.
Place the roll into the prepared tin with the seam side down.
Cover with greased plastic wrap and allow to proof for 45-60 minutes until it is nearly doubled in size.

Stage 3: Baking

Preheat oven to 350 degrees Fahrenheit
When the dough is nicely proofed, pour or brush the melted butter over the entire loaf.
Sprinkle the top with the coarse sugar.
Bake for 45-50 minutes.* After 25 minutes, place foil loosely over the top so it doesn't get too brown or burn.
Remove from the oven and let it cool for 15-20 minutes before removing it from the tin.
Let the loaf cool completely before eating*

Apple Butter Pull-Apart Bread

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