In a large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Melt butter in a sauce pan, add milk and water, and heat until just warm (105-115 degrees F). Gradually add milk mixture to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in remaining flour to form a stiff batter; grease top. Cover tightly with plastic wrap; rerfigerate 2 hours or up to 3 days.
Remove dough from the refrigerator. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into 9- by 12-inch rectangle. Place each on a greased baking sheet. Spread with butter.
Combine the brown sugar, flour, and spices in a large bowl. Add apples and toss to coat. Spread filling down center third of each rectangle.
On each long side, cut 1-inch wide strips about 3 inches into center. Starting at one end, fold alternating strips at an angle across filling; seal ends.(* see photo) Cover and let rise until nearly doubled, about 45 to 60 minutes.
Bake at 350 degrees F. until golden brown, about 30 to 40 minutes. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature.