Melt butter in large skillet. Pare, core and slice apples to 1/2-inch pieces.
Add apples to butter and cook, stirring, 8 minutes until tender.
Stir in sugar,
peel, cinnamon, mace and currents. Cook for 15 minutes, stirring until thickened.
In large bowl, combine 1 cup flour, sugar, salt and yeast.
In small saucepan, combine water and butter. Heat on low flame until 120 degrees
F. Gradually add to dry ingredients. Beat 2 minutes.
Beat in egg, peel and 3/4 cup
flour. With mixer, beat 2 minutes.
Add remaining flour, stir in. Cover; let rest for 20 minutes.
Grease 2 baking sheets. Place half the dough on well floured work surface; roll
to 14 x12 inches. Place on sheet. Spread 1/2 filling lengthwise down center of the
dough. Starting about 3/4-inch for filling, cut 1-inch 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 wax paper with vegetable oil. Loosely cover sheet. Top with
plastic wrap. Refrigerate 2 hours.
Uncover; let stand at room temperature 10 minutes. Heat oven to 375 degrees F.
Combine remaining ingredients for topping. Sprinkle over loaves.
Bake 30 to 35
minutes until lightly browned. Remove from sheet. Cool.
Posted by Jaci at Recipe Goldmine 10/2/2001 5:08 pm.
Source: TSR Clone Board cheri059 Member posted 06-19-2001 06:55 PM