APPLE SCHNECKEN                        Servings: 30

Dough:
1   pkg.      yeast                    2   T.    warm water
1/2 c.        scalded milk             1   c.    margarine
1/2 c.        sugar                    2         eggs
1   c.        sour cream               1   T.    grated orange rind
1   tsp.      salt                     7   c.    flour

Filling:
2   lg.       apples, pared, cored, chopped
1/2 c.        finely chopped nuts      2/3 c.    brown sugar
1   tsp.      cinnamon                 1/4 c.    cold margarine

Icing:
2/3 c.        powdered sugar           1   T.    milk
1/4 tsp.      vanilla

    Soften yeast in warm water.  Put margarine in a large bowl, pour
scalded milk over it, and stir.  When mixture has cooled to lukewarm,
stir in yeast, then beat in eggs, sour cream, orange rind, sugar and
salt.  Add 2 cups flour and beat until smooth, then stir in flour until
soft dough results.  Turn dough out onto a lightly floured board, and
knead, using remaining flour as necessary.  Knead until smooth and
elastic, then place into greased bowl, turning over to grease top.  Cover
and let rise until doubled, about 1 1/4 hours.  Punch down and turn out
onto board.  Let set 5 minutes.  Roll dough out into a rectangle 1/4
inch thick.  Sprinkle dough with filling ingredients, leaving about 2
inches along one edge without filling.  Roll up as for a jelly roll,
starting with filled long edge, tucking seam-side under.  Cut, with a
sharp knife, into 1/2 inch slices, place on greased cookie sheets or in
greased muffin pans.  Let rise until doubled.  Bake in preheated oven at
375F for 20 minutes.  Remove, cool on rack, and ice around edges while
warm.

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