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Suggest a better descriptionDissolve yeast in warm water. Add two cups flour, and the sugar, salt, hot water, milk, butter, and egg. Blend until moist.l Beat for two minutes. Stir in the remaining flour. Cover. Let rise in a warm place until light and double in size. (45 to 60 minutes). Meanwhile, for the filling, melt the butter in a medium saucepan. Remove from heat and stir in the other filling ingredients. Mix thoroughly and set aside. Stir dough down. Toss on floured surface until no longer sticky. Roll into a 12 x 18 inch rectangle. Cut into three 4 inch wide strips. Spread each strip with filling, leaving a 1/2 inch margin around the edge. Roll each strip and seal the edges (so the filling is inside). Braid the three strips together. Cover. Let rise until double in size. Bake at 350 on a greased sheet until golden brown. Source: Rock Springs Sweet Onion Festival Cook Book 1992
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 581 | ||
Calories from Fat: 166 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 42mg | 13 % | |
Sodium 1208.9mg | 42 % | |
Potassium 374.9mg | 10 % | |
Total Carbohydrate 93.9g | 28 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 88.9g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 581
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