Apple Danish Pastries

DIRECTIONS

• 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.