For the apple cinnamon baguette, prepare a yeast dough from all the dough ingredients. Depending on the size and juiciness of the apple, you may need more or less milk for the dough. Therefore, pour in the milk little by little.
Cover the dough and let it rise for about 30 minutes. Then divide into thirds, grind into balls and let relax covered for about 5 minutes. Then lightly press into a rectangle and roll up into a baguette.
Do the same with the 2 other partial balls.
Place on a baking sheet lined with parchment paper or, even better, on a baguette tray. Sprinkle lightly with water and cover again to let rise slightly.
Brush with beaten egg and cut diagonally a few times. Bake in the preheated oven at 180 degrees top and bottom heat for about 35 minutes until golden brown. Knock test!
To get a smooth surface without cracks, either bake the apple-cinnamon baguette with a draft or briefly open the oven door after the first third of the baking time so that the steam can escape.