Note the yeast in the batter.........I have used raisins instead of currants......very good!



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1/3 Cup Butter

4 Granny Smith Apples

3/4 Cup Sugar

1 Teaspoon Lemon peel

1/2 Teaspoon Cinnamon

1/8 Teaspoon Mace

1/3 Cup Currants
(or raisins)

2 1/2 Cups Flour

3 Tablespoons Sugar

1/2 Teaspoon Salt

1 Package Active dry yeast

3/4 Cup Water

1/3 Cup Butter

1 Egg

1 Teaspoon Lemon peel

3/4 Cup Chopped pecans

6 Tablespoons Flour

1/4 Cup Powdered/ Confectioner's sugar


3 Tablespoons Butter

1/4 Teaspoon Cinnamon

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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.

Then stir in sugar, peel, cinnamon, mace and currants.
Cook 15 minutes, stirring until thickened. Cool.


In large bowl, combine 1 cup flour, sugar,salt and yeast.
Set aside.


In small saucepan, combine water and butter.
Heat on low flame til melted and warm

(NOT HOT......it will kill the yeast.)


Gradually add to dry ingredients.....(flour-salt-sugar-yeast) 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 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 temperature 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.