Instructions: 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 currants. 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 degrees. 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 20 minutes.

Grease 2 baking sheets. Place half the dough on well-floured work surface, roll to 14 by 12 inches. Place on sheet. Spread 1/2 filling lengthwise down center of the dough. Starting about 3/4-inch from 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 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 degrees. Combine rest of ingredients for topping. Sprinkle over loaves.

Bake 30 to 35 minutes until lightly browned. Remove from sheet. Cool.

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