1 lb. Polish Kielbasa sausage
Water to cook sausage

Arrange sausage in circle in 8-inch skillet. Cover with water and simmer for 5 minutes. Drain and cool in pan. 1 c. water 1 tbsp. sugar 2 envelopes dry yeast 1/3 c. dry powdered milk 1 tsp. salt 3 eggs 4 1/2 c. flour, unsifted 1 egg yolk 1 tbsp. water

Heat butter and 1 cup water until bubbles appear around the edge of the pan; butter need not melt completely. Mix in sugar. Cool to 105 to 110 degrees. Stir in yeast to dissolve. Let stand 5 minutes. Add dry milk, salt, eggs and 2 cups of flour. Mix at low speed until blended. Beat 2 minutes at medium.

Mix in 2 cups of flour, 1/2 cup at a time. Turn onto lightly floured surface. Knead 5 minutes, adding up to the last 1/2 cup of flour, if needed. Knead until smooth and elastic.

Place in large oiled bowl. Turn to coat top of dough. Cover and let rise until doubled, about 1 hour. Punch down. Divide into halves. Remove 1/4 of 1 piece to make ropes with later. Roll largest piece of dough into 13-inch circle. Cut 2 inch "X" in center of dough.

Place dough in greased tube or bundt pan. Place sausage in tube pan over first layer of dough. Take largest piece of dough left and roll it into a 9-inch circle. Cut a 1 1/2 inch "X" in center of dough. Place over sausage. Seal edges.

Divide last piece of dough into halves. Roll each piece into 26 inch long ropes. Twist together. Mix egg yolk and water. Brush over top of bread in pan. Arrange twisted ropes over top of bread, stretching is okay, if necessary. Brush with egg wash. Cover and let rise until doubled, about 45 minutes. Bake in preheated 375 degree oven for 45 minutes.