4 apples - peeled, cored and mashed
3 cups white sugar
2 cups dry yeast
3/4 cup water (1/2 cup recommended)
1/2 cup butter (1 tablespoon optional)
1 egg, beaten
6 tablespoons honey
Place apples in a large shallow bowl. Cover with warm water and let stand overnight.
In a large mixing bowl combine sugar, yeast and 1/2 cup of warm water. Stir until sugar is dissolved and yeast is just slightly warm to the touch. Add 2 more 1/2 cups of water until all the liquid has been absorbed. Stir in the butter, egg, honey and yeast mixture until all the fill has been combined. your dough will be very sticky. Depending on the size of your bowl, you may need to add an additional 1/2 cup of water before complete kneading. It will be more or less sticky than dough. Cover the pan tightly with foil.
Pour the dough into the pan. (Pour cold water, too, to prevent drying out of the pan). Cook on medium heat for 3 hours or until the glaze is golden. In a small bowl, cream the butter, beating until smooth.
Meanwhile, preheat oven to 375 degrees F (190 degrees C) and add necessary 2 more cups water, sugar or 4 tablespoons honey . Let the dough rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and divide into two pieces. In a small bowl, divide the dough into two equal pieces. Pour the meat pieces evenly into the two bread bowls and sprinkle the top with an additional 1/2 tablespoon honey. Heat the pans for about 20 minutes, until the filling is just set. Brush the tops with a little bit of the grease from the pot, then sprinkle the dark brown sugar over the top.