Melt butter in large skillet.
Pare, core and slice apples to 1/2\" pieces; add apples to butter and cook, stirring, 8 minutes until tender.
Stir in sugar, peel, cinnamon, mace and currants; cook 15 minutes, stirring until thickened then cool.
In large bowl, combine 1 cup flour, sugar, salt and yeast.
In small saucepan, combine water and butter; heat on low flame until 120.
Gradually add to dry ingredients; beat 2 minutes.
Beat in egg, peel and 3/4 cup flour; with mixer, beat 2 minutes.
Add remaining flour, stir in.
Cover, let rest 20 minutes.
Grease 2 baking sheets.
Place half the dough on well floured work surface, roll to 14\"x12\"; place on sheet.
Spread 1/2 filling lenghtwise down center of the dough; starting about 3/4\" for filling, cut 1\" wide strips diagonally from filling to edges of dough.
Alternately fold opposite strips of dough at angles across filling; fold ends over filling.
Brush large piece of waxed paper with vegetable oil; loosely cover sheet.
Top with plastic wrap and refrigerate 2 hours; uncover, let stand at room temperature 10 minutes.
Combine rest of ingredients for topping; sprinkle over loaves.
Bake 30-25 minutes until lightly browned; remove from sheet and cool.