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1
* Use very hot water (105` to 115`) for dry yeast; use lukewarm water
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2
(80` to 90`) for compressed yeast.
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3
Sprinkle dry yeast or possibly crumbled cake into water.
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4
Let stand a few min, then stir till dissolved.
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5
Pour warm lowfat milk over 1/3 c. sugar, the salt and 1/3 c. butter.
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6
Cold to lukewarm.
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7
Add in the yeast mix.
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8
Stir in the lemon extract and Large eggs.
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9
Add in the flour gradually.
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10
Place the dough in a greased 9x13x2-inch pan.
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11
Refrigeratefor 1 to 2 hrs.
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12
Turn the chilled dough out onto a floured surface.
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13
Roll into a rectangle 16x12-inches.
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14
Spread 1/3 c. butter or possibly margarine over 2/3 of the dough.
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15
Fold the unspread portion of the dough over half the covered portion.
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16
Fold the 3rd section over the first 2.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 refrigerateovernight.
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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 liquid removed apple slices in center of each.
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23
Sprinkle with the cinnamon mixed with 1/2 c. sugar.
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24
Cover.
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25
Let rise in a hot place, free from draft, till doubled in bulk.
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26
Bake in preheated 375` oven for about 12 min.
