Whisk together the flour, sugar, salt, and yeast in the bowl of a mixer.

Add the butter, egg, and milk and mix with the hook attachment.

When the dough is smooth, remove bowl from mixer, cover and leave in a warm place for 20 minutes.

Return the bowl to the mixer and knead again using the hook attachment until the dough is smooth and elastic.

For the

In a separate bowl, whisk flour and brown sugar together.

Add butter and rub the ingredients together with your hands until it becomes the consistency of streusel crumbs.

Set aside.

Preheat oven to 350 degrees Line two baking sheets with parchment paper.
Sprinkle flour on a work surface.

Divide the dough into 10 equal pieces. If you have a kitchen scale, use it to evenly divide the dough.

Take a piece and roll into a ball between your hands.

Use a rolling pin to roll out a circle 5" in diameter. The thickness should be less than a raw sugar cookie cutout but not paper thin. Somewhere in between.

Place on a baking sheet and repeat with the rest of the dough.

Remove about 3 tablespoons worth of streusel from the bowl.

From the main portion, pile a generous amount of streusel on each disk, spreading it evenly around.

Add 2 tablespoons of apple jam on top, spreading it out slightly.

Sprinkle the reserved streusel crumbs on top.

Place the pastries in the preheated oven. Bake for about 13 minutes or until the edges just start to turn golden.

Transfer to a wire rack and set the rack over the parchment-lined baking sheet.

Let cool completely.

Bring brown sugar, butter, and cream to a boil in a small saucepan over medium heat, stirring constantly.

Remove from heat, and stir in vanilla extract and salt.

Stir 2 minutes; use immediately.

Drizzle the glaze over the tops.

Let the glaze harden, then plate and serve.

These are best if eaten the day they are made.