Okay, so this recipe seems kind of vague in general. I'm not 100% sure of the butter is supposed to be in the dough or the filling. Also, don't do 450° for 25 minutes. After 10, mine was already golden brown on the outside, but raw on the inside. I dropped the temperature to 325° and did another 5. Still doughy, but done. The flavor was good, though. The bread was not too sweet, but the filling was nice.
