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1
Use very warm water (105` to 115`) for dry yeast; use lukewarm water (80` to 90`) for compressed yeast.
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2
Sprinkle dry yeast or crumbled cake into water.
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3
Let stand a few minutes, then stir until dissolved.
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4
Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter.
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5
Cool to lukewarm.
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6
Add the yeast mixture.
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7
Stir in the lemon extract and eggs.
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8
Add the flour gradually.
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9
Place the dough in a greased 9x13x2-inch pan.
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10
Chill for 1 to 2 hours.
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11
Turn the chilled dough out onto a floured surface.
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12
Roll into a rectangle, 16x12-inches.
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13
Spread 1/3 cup butter or margarine over 2/3 of the dough.
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14
Fold the unspread portion of the dough over half the covered portion.
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15
Fold the 3rd section over the first 2.
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16
Roll the dough to its original size, and repeat this process twice, using the remaining butter.
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17
Return the dough to the refrigerator, and chill overnight.
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18
Next day, divide the dough in half.
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19
Roll each half into a rectangle 14x9-inches.
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20
Cut into strips 14x3/4-inches.
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21
Twist and form each strip into a spiral roll.
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22
Put a few drained apple slices in center of each.
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23
Sprinkle with the cinnamon mixed with 1/2 cup sugar.
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24
Cover.
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25
Let rise in a warm place, free from draft, until doubled in bulk.
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26
Bake in preheated 375` oven for about 12 minutes.
