250 g  Flour (2 cups plus 3 1/2

           -Tbsp)
     25 g  Fresh yeast (.9 oz)

  1 3/4 l  Milk (1/2 cup plus 1/2 Tbsp)

      1 ds Salt

      1    Egg

     50 g  Butter (3 1/2 Tbsp)

           Topping:
      4 bn To 5 bn green onions

      2 bn To 3 bn chives

      1 ts (level) ground nutmeg

    1/8 l  Sour cream (1/2 cup plus 1/2

           -Tbsp)
      1    Egg

           Salt to taste
    150 g  Butter (2/3 cup)

  Dough:
  Mix a regular yeast dough and shape it into small circles, 4 1/2 to 6
  inches in diameter.  Then stretch these circles, from the center towards
  the edges so that the center is slightly thinner and the edge of the circle
  forms a slightly thicker rim. Finely chop the onion and chives, mix with
  the egg and sour cream.  Stir in the nutmeg and salt.  Fill the center of
  the 'Waehe' with this mixture.  Bake at moderate heat until yellow. Remove
  from oven, dot with butter, and serve piping hot.
  Serves 4.
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 8/92