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