1/3 c Butter
4 Granny Smith Apples
3/4 c Sugar
1 ts Lemon peel
1/2 ts Cinnamon
1/8 ts Mace
1/3 c Currants
2 1/2 c Flour
3 tb Sugar
1/2 ts Salt
1 pk Active dry yeast
3/4 c Water
1/3 c Butter
1 Egg
1 ts Lemon peel
3/4 c Chopped pecans
6 tb Flour
1/4 c Confectioner's sugar
3 tb Butter
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 rest20 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 wra p. 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.
