To make the topping:

1. Blend the sugar, chai tea, and cinnamon in a small bowl, or shake them together in a small lidded container. Set aside.

To make the dough: 

1. Stir together the water, vegetable oil, egg, salt, sugar, and yeast in a medium bowl.
2. Add 1 cup of the flour and the shredded Stemilt Granny Smith apple, stirring to blend.
3. Add the second cup of flour, stirring to make a cohesive dough. It may seem like there is not enough liquid, but there is, resist the urge to add more.
4. Let the dough rest for 5 minutes.
5. At this point, you will have a very sticky dough. Turn the dough out onto a lightly floured surface and gently knead the dough by folding the edges into the middle a few times, adding a sprinkle of flour when it starts to stick to your hands or the counter.
6. Place the dough in a lightly greased bowl, cover it, and let the dough rise for 45 to 60 minutes until it’s doubled in size.
7. Lightly oil your hands then gently deflate the dough, and place it on a clean, lightly greased work surface; a silicone mat works well here.
8. Divide it into pieces about 1 1/2″ in diameter; you’ll make 16 pieces.
9. Lightly grease a bundt pan, 8″ round cake pan, or 9″ tube pan then sprinkle the inside of the pan with 2-3 tablespoons of the cinnamon chai sugar mixture.
10. Dip each piece of dough in water, then roll it in the cinnamon chai sugar mixture to coat.
11. Place the pieces in a single layer in the prepared pan. Sprinkle any remaining cinnamon chai sugar over the top.
12. Cover the pan, and let the bread rise for 45 to 60 minutes until it’s visibly puffy.
13. Towards the end of the rising time, preheat the oven to 350°.
14. Uncover the pan, and bake the bread for 25 to 30 minutes, until it’s golden brown and feels set.
15. Remove the bread from the oven, and immediately turn the pan over onto a cooling rack.
16. Lift the pan off the bread, and scrape any leftover topping in the pan onto the bread.
17. Pull the bread apart to serve or slice into wedges like a cake. Serve warm, or at room temperature.
18. Store any leftovers, well wrapped, at room temperature for a couple of days.

To shred the apples, either use a food processor fitted with the shredding disk or a box grater to shred by hand.