1 Package dry yeast
1/4 c Warm water
4 1/2 c Flour
1/2 c Melted butter
1 c Warm milk
1/4 c Sugar
1 ts Salt
1 Egg
FILLING
1 1/2 c Finely minced onion
1/2 c Melted butter
1/2 c Chopped creen chiles
Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk,
sugar, salt and egg. Beat for 2 minutes. Add enough flour to make a
stiff dough. Turn onto a floured board and knead until smooth. Put in
a greased bowl, turn the dough over and cover with a clean cloth. Put
bowl in a warm place with no drafts and let dough rise until doubled
– about one hour.
Combine for filling. Punch dough down and roll into a 20″ x 8″
rectangle. Cut into four 20″ x 2″ strips. Spread filling on each
strip and fold over lengthwise. Twist two strips together then twist
double strips together and form in a circle on a greased cookie
sheet. Cover with a clean cloth and let rise until doubled. Brush
with beaten egg and sprinkle with chile powder. Bake at 350 Deg F for
40 minutes.
Yields
1 Servings