DOUGH:

1/4 c. milk
3 tbsp. honey
2 pkg. active dry yeast
2 lg. eggs, at room temperature
2 to 2 1/2 c. unsifted all-purpose flour
1/4 c. butter, softened
1/4 tsp. salt

FILLING:

1 c. water
1/2 c. poppy seeds
3 tbsp. honey
1 tbsp. grated orange rind
1/4 tsp. ground nutmeg
1/4 c. (1/2 stick) butter
1/3 c. walnuts

GLAZE:

1/4 c. confectioners' sugar
2 tsp. orange juice

To prepare dough: In small saucepan, heat milk to boiling. Remove from heat and stir in honey. Pour milk mixture into a large bowl; cool to 110 to 115 degrees. Sprinkle yeast over milk mixture; let stand 5 minutes.

Separate 1 egg, reserving white in a small bowl. Stir 2 cups flour, butter, egg yolk, remaining whole egg, and salt into the milk mixture until soft dough forms.

Turn dough out onto floured surface. Knead dough, adding more of the 1/2 cup flour, if necessary, until dough is soft but not sticky, 3 minutes.

Wash, dry, and lightly oil a mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in warm place away from drafts, until dough rises slightly, 1 hour.

Meanwhile, to prepare filling: In a 1-quart saucepan, heat water, poppyseeds, honey, orange rind, and nutmeg to boiling over high heat. Reduce heat to medium and cook until most of the liquid evaporated, 20 minutes.

When most of the liquid is gone, remove pan from heat and stir in butter. In food processor, with chopping blade, process walnuts until finely chopped. Add the poppyseed mixture and process until well combined; set aside.

Heat oven to 350 degrees. To make Mohnstollen, divide dough into 3 pieces. Roll out each piece to a 12x5 inch rectangle. Spread 1/3 of filling onto each rectangle, leaving 1/4 inch border around edges uncovered. Starting from one 12-inch edge, roll up each rectangle jelly roll fashion. Brush some of the reserved egg white onto rolls.

On baking sheet, place 2 rolls side by side, seam sides down; gently press rolls together. Lay remaining roll, centered and parallel, on top of two on baking sheet. Bake Mohnstollen 25 to 30 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, prepare Glaze: In a small bowl, stir together confectioners' sugar and orange juice until smooth. Spread glaze over Mohnstollen. To serve, slice bread crosswise. Makes 12 servings.