Apple danish pastries

2 pk Active dry yeast
      2    Or cakes compressed yeast
    1/4 c  Water; * see note
    3/4 c  Milk; scalded
           Sugar
      2 ts Salt
  1 1/3 c  butter or margarine; divided
    1/2 ts Lemon extract
      3    Eggs; beaten
  4 1/2 c  All-purpose flour
      1 cn (20 ozs.) sliced apples
      3 ts Cinnamon
 
   * 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. Makes about 2 dozen Wis/Gramma
 
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