6 tbsp. butter
2 pkgs. yeast
3 1/3 c. flour
Sugar
1 egg
1 (12 oz.) can poppy seed filling
1 tbsp. grated orange peel
1/4 c. confectioners' sugar

1. Heat butter and 2/3 c. water in saucepan over low heat until very warm, 120 to 130 degrees. In large bowl, with mixer on low, beat yeast, salt, 1 cup flour, 1/3 cup sugar and liquid ingredients until blended. At medium speed, beat 2 minutes. Blend in egg and 1 cup flour; beat 2 minutes. Stir in 1 more cup flour.

2. On floured surface, knead dough until smooth and elastic, about 10 minutes, working in about 1/3 cup flour while kneading. Shape into ball. Place in greased bowl, turning to grease top. Cover and let rise until doubled, about 1 hour.

3. Punch down dough, let it rest 15 minutes. Grease large cookie sheet.

4. Roll into 22"x12" rectangle. In bowl, stir poppy seed filling with orange peel and 2 tablespoons sugar. Spread over dough. Roll up dough from long side, jelly roll fashion. Cut lengthwise in half. Keeping cut sides up, twist strands together. Place on cookie sheets. Shape into ring. Tuck ends under to seal. Cover, let rise 30 minutes until doubled.

5. Bake at 350 degrees for 20 minutes or until golden. In cup mix 1/4 cup confectioners' sugar and 1 tablespoon water or milk. Brush glaze over hot tea ring.