1Melt butter in large skillet.
2Pare, core and slice apples to 1/2\" pieces; add apples to butter and cook, stirring, 8 minutes until tender.
3Stir in sugar, peel, cinnamon, mace and currants; cook 15 minutes, stirring until thickened then cool.
4In large bowl, combine 1 cup flour, sugar, salt and yeast.
5In small saucepan, combine water and butter; heat on low flame until 120.
6Gradually add to dry ingredients; beat 2 minutes.
7Beat in egg, peel and 3/4 cup flour; with mixer, beat 2 minutes.
8Add remaining flour, stir in.
9Cover, let rest 20 minutes.
10Grease 2 baking sheets.
11Place half the dough on well floured work surface, roll to 14\"x12\"; place on sheet.
12Spread 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.
13Alternately fold opposite strips of dough at angles across filling; fold ends over filling.
14Brush large piece of waxed paper with vegetable oil; loosely cover sheet.
15Top with plastic wrap and refrigerate 2 hours; uncover, let stand at room temperature 10 minutes.
17Combine rest of ingredients for topping; sprinkle over loaves.
18Bake 30-25 minutes until lightly browned; remove from sheet and cool.