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 14x12".
Place on sheet. Spread 1/2 filling lengthwise 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
ingredients for topping. Sprinkle over loaves. Bake
30-25 minutes until lightly browned. Remove from
sheet. Cool.
