APPLE DANISH 3/4 cup milk 1/3 cup sugar 2 tsp. salt 1/3 cup butter 2 pkg.

. active dry yeast 1/4 cup warm (not hot) water 1/2 tsp. lemon oil or extract 3 eggs, beaten 4 1/2 cups flour 1 cup (2 sticks) butter 1 no. 2 can (2 1/2 cups) sliced apples 1 cup sugar, mixed with 2 tbsp. cinnamon Cooks Note: Fresh apples may be used. Peel, core, slice and simmer in 1 cup wate r with 1 cup sugar until apples are nearly tender. Drain. Scald the milk, stir in sugar, salt and 1/3 cup butter. Cool until milk is about 105F (lukewarm). In a large bowl, dissolve the yeast in 1/4 cup warm water. Set aside for 5 minut es. Add the lukewarm milk mixture, lemon flavoring, and eggs. Stir in the flour grad ually. Place the dough in a greased 9x13-inch pan; cover well with plastic wrap and refrigerate for 1 to 2 hours. After the dough has rested in the refrigerator, turn it out onto a floured work surface and roll into a rectangle 12 x 16-inches. Over 2/3 of the rectangle, spread 1/3 cup softened butter (not melted). Fold the unspread portion of the dough over half of the portion with the butter. Roll th e dough, again, into a rectangle 12 x 16-inches. Again, spread 1/3 cup softened butter over 2/3 of the rectangle. Fold the third section over the first two. Roll the dough to its original size (12 x 16-inch) rectangle, and repeat the pro cess twice using the remaining butter. Return the dough to the refrigerator and chill overnight. When ready to bake, divide dough into halves. Roll into a rectangle 14 x 9-inche s; cut into strips 14 x 3/4-inch. Twist and form each strip into a roll to make a shell, building up the sides. Fi ll the shells with the drained (cooled) apple slices. Sprinkle with the cinnamon sugar mixture. Cover and let rise in a warm place, fr ee from draft, until doubled in size. Bake in a preheated 375F oven for about 12 minutes or until golden and baked throu gh.