-WALDINE : -WALDINE VAN GEFFEN
0: Dissolve yeast in warm water
1: Add two cups flour, and the sugar, salt, hot water, milk, butter, and egg
2: Blend until moist
3: l Beat for two minutes
4: Stir in the remaining flour
5: Cover
6: Let rise in a warm place until light and double in size
7: (45 to 60 minutes)
8: Meanwhile, for the filling, melt the butter in a medium saucepan
9: Remove from heat and stir in the other filling ingredients
10: Mix thoroughly and set aside
11: Stir dough down
12: Toss on floured surface until no longer sticky
13: Roll into a 12 x 18 inch rectangle
14: Cut into three 4 inch wide strips
15: Spread each strip with filling, leaving a 1/2 inch margin around the edge
16: Roll each strip and seal the edges (so the filling is inside)
17: Braid the three strips together
18: Cover
19: Let rise until double in size
20: Bake at 350 on a greased sheet until golden brown
21: Source: Rock Springs Sweet Onion Festival Cook Book 1992 From Gemini's MASSIVE MealMaster collection at www
22: synapse
23: com/~gemini