| 1 | Melt butter in large skillet. |
| 2 | Pare,core and slice apples to ? pieces. |
| 3 | Add apples to butter and cook, stirring, 8 minutes until tender. |
| 4 | Stir in suygar, peel, cinnamon, mace andcurrants. |
| 5 | Cook 15 minutes, stirring until thickened. |
| 6 | Cool. |
| 7 | In large bowl, combine 1 cup flour, sugar,salt and yeast. |
| 8 | In small saucepan, combine water and butter. |
| 9 | Heat on low flame until 120°F gradually add to dry ingredients. |
| 10 | Beat 2 minutes, beat in egg, peel and ?cup flour. |
| 11 | With mixer, beat 2 minutes. |
| 12 | Add remianing flour, stir in. cover, let rest 20 minutes. |
| 13 | Grease 2 baking sheets. |
| 14 | Place half the dough on well floured work surface, roll to 14"x12". |
| 15 | Place on sheet. |
| 16 | Spread ?filling lenghtwise down center of the dough,. |
| 17 | Starting about ? for filling, cut 1" wide strips diagonally from filling to edges of dough. |
| 18 | Alternately fold opposite strips of dough at angles across filling. |
| 19 | Fold ends over filling. |
| 20 | Brush large piece of waxed paper with vegetable oil. |
| 21 | Loosely cover sheet. |
| 22 | Top with plastic wrap. |
| 23 | Refrigerate 2 hours. |
| 24 | Uncover, let stand at room temperatue 10 minutes. |
| 25 | Preheat oven to 375°F. |
| 26 | Combine rest of ingredeints for topping. |
| 27 | Sprinkle over loaves. |
| 28 | Bake 30-25 minutes until lightly browned. |
| 29 | Remove from sheet. |
| 30 | Cool. |
| 31 | Preparation time 1 hour. |
| 32 | Total time 4 hours |
