1/3 c Butter 1 pk Active dry yeast
4 Granny Smith Apples 3/4 c Water
3/4 c Sugar 1/3 c Butter
1 ts Lemon peel 1 Egg
1/2 ts Cinnamon 1 ts Lemon peel
1/8 ts Mace 3/4 c Chopped pecans
1/3 c Currants 6 tb Flour
2 1/2 c Flour 1/4 c Confectioner’s sugar
3 tb Sugar 3 tb Butter
1/2 ts Salt 1/4 ts Cinnamon
Melt butter in large skillet. Pare,core and slice apples to 1/2″
pieces. Add apples to butter and cook, stirring, 8 minutes until
tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15
minutes, stirring until thickened. Cool. In large bowl, combine 1 cup
flour, sugar,salt and yeast. In small saucepan, combine water and
butter. Heat on low flame until 120 F Gradually add to dry
ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour.
With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let
rest 20 minutes. Grease 2 baking sheets. Place half the dough on well
floured work surface, roll to 14″x12″. Place on sheet. Spread 1/2
filling lenghtwise down center of the dough,. Starting about 3/4″ for
filling, cut 1″ wide strips diagonally from filling to edges of
dough. Alternately fold opposite strips of dough at angles across
filling. Fold ends over filling. Brush large piece of waxed paper
with vegetable oil. Loosely cover sheet. Top with plastic wrap.
Refrigerate 2 hours. Uncover, let stand at room temperatue 10
minutes. Preheat oven to 375 F. Combine rest of ingredeints for
topping. Sprinkle over loaves. Bake 30-25 minutes until lightly
browned. Remove from sheet. Cool. Preparation time 1 hour. Total time
4 hours.
Yields
2 servings