Ingredients Jump to Instructions ↓

  1. 4 medium Granny Smith Apples

  2. 3/4 cup Sugar

  3. 1/2 teaspoon Cinnamon

  4. 1/8 teaspoon Mace

  5. 1/3 cup Currants

  6. 2 1/2 cup Flour

  7. 3 tablespoon Sugar

  8. 1/2 teaspoon Salt

  9. 1 package Active dry yeast

  10. 3/4 cup Water

  11. 1/3 cup Butter

  12. 1 Egg

  13. 1 teaspoon Lemon peel

  14. 3/4 cup Chopped pecans

  15. 6 tablespoon Flour

  16. 1/4 cup Confectioner's sugar

  17. 3 tablespoon Butter

  18. 1/4 teaspoon Cinnamon

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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