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
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