Ingredients
- 120 gradually to dry ingredien beat
- 4 granny smith apples
- 2 baking shee place
- 1 egg
- 3/4 filling
- 1/2 filling lenghtwise down center of the dough
- 1/2 dough on well floured work surface
- 325 gr flour
- 300 gr flour
- 180 ml water
- 150 gr butter
- 150 gr sugar
- 100 gr pecans (chopped)
- 50 gr confectioners sugar
- 45 gr flour
- 45 gr butter
- 38 gr sugar
- 38 gr currants
- 4 gr lemon peel
- 2 gr cinnamon
- 1 gr salt
- 1 gr mace
- 1 package dry yeast (active)
- 1 slice wide from filling to edges of dough (diagonally)
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 190ºC . 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. Formatted for MM7 by Marge Nemeth-GNFK05B When I make this, my husband calls me Mrs. Entenmann!! Converted by MMCONV vers.
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