Apple Danish Pastries recipe

Ingredients:
pkt Active dry yeast
2 x Or cakes compressed
yeast
1/4 cup Water * see note
3/4 cup Milk scalded
Sugar

2 tsp Salt
1 1/3 cup Butter or margarine divided
1/2 tsp Lemon
extract
3 x Eggs beaten
4 1/2 cup All-purpose flour
1 can (20
ozs.) sliced apples
3 tsp Cinnamon

Procedures:
* Use very warm water (105`
to 115`) for dry yeast; use lukewarm water
(80` to 90`) for compressed
yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few
minutes, then stir until dissolved. Pour hot milk over 1/3 cup sugar, the
salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in
the lemon extract and eggs. Add the flour gradually.
Place the dough in a
greased 9x13x2-inch pan. Chill for 1 to 2 hours. Turn the chilled dough out
onto a floured surface. Roll into a rectangle 16x12-inches. Spread 1/3 cup
butter or margarine over 2/3 of the dough.
Fold the unspread portion of
the dough over half the covered portion. Fold the 3rd section over the first
2.
Roll the dough to its original size, and repeat this process twice,
using the remaining butter. Return the dough to the refrigerator, and chill
overnight.
Next day, divide the dough in half. Roll each half into a
rectangle 14x9-inches. Cut into strips 14x3/4-inches. Twist and form each
strip into a spiral roll. Put a few drained apple slices in center of each.
Sprinkle with the cinnamon mixed with 1/2 cup sugar. Cover. Let rise in a
warm place, free from draft, until doubled in bulk. Bake in preheated 375`
oven for about 12 minutes.
Makes about 2 dozen Wis/Gramma