6 tbsp. butter (3/4 stick)
2 pkgs. active dry yeast
1/2 tsp. salt
About 3 1/2 c. all-purpose flour
Sugar
1 (12 1/2 oz.) can poppy-seed filling
1 tbsp. grated orange peel
1/2 c. confectioners sugar

About 4 hours before serving or early in day: In 1 quart saucepan over low heat, heat butter and 2/3 cup water until very warm (120 to 130 degrees). In large bowl with mixer at low speed, beat yeast, salt, 1 cup flour, 1/3 cup sugar and liquid ingredients until blended. At medium speed, beat 2 minutes. Beat in egg and 1 cup flour; beat 2 minutes. Stir in 1 cup flour. On floured surface, knead dough until smooth and elastic, about 10 minutes, working in more flour (1/3 cup) while kneading. Shape dough into ball; place in greased bowl, turning to greased top. Cover and let rise in warm place (80 to 85 degrees), until doubled, about 1 hour.

Punch down dough; turn onto floured surface; cover and let rest 15 minutes. Grease large cookie sheet. Roll dough into 22 x 12 inch rectangle. In bowl, stir poppy-seed filling with orange peel and 2 tablespoons sugar. Spread poppy-seed mixture over dough. Starting at one long side, rolling up dough, jelly-roll fashion. Cut roll lengthwise in half. Keeping cut sides up, twist strands together; place on cookie sheet. Shape into a ring; tuck ends under to seal. Cover. Let rise 30 minutes until doubled. Preheat oven to 350 degrees. Bake ring 30 minutes or until golden. Remove ring to wire rack set over waxed paper. In cup, mix confectioners sugar and 1 tablespoon water. Brush glaze over hot tea ring. Makes 1 loaf. 16 servings. About 300 calories per serving.