Here’s a surprising raised dough ring that will make chile lovers wake
up and sing. Glenna Rose Autrey of Santa Fe dreamed it up.
1 package dry yeast
¼ cup warm water
4½ cups flour
½ cup melted butter
1 cup warm milk
¼ cup sugar
1 teaspoon salt
1 egg
1½ cups finely chopped onion
½ cup melted butter
3 tablespoons red chile powder
or ½ cup chopped green chile
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 over, and cover with a clean cloth. Put bowl in a
warm place with no drafts and let dough rise until doubled—about 1 hour.
Combine remaining ingredients for filling. Punch dough down and roll
into a 20x8 inch rectangle. Cut into four 20x2 inch strips. Spread
filling on each strip and fold over lengthwise. Twist 2 strips together,
then twist double strips together and form in a circle on greased cookie
sheet. Cover with clean cloth and let rise until doubled. Brush with
beaten egg and sprinkle with chile powder. Bake at 350 degrees F for 40
minutes.