1/2 c. milk
1/4 c. butter
1/4 c. sugar
1/2 tsp. salt
1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
2 eggs
3 c. unsifted all-purpose flour

FILLING:

1 c. poppy seed
2 c. boiling water
1/2 c. light cream
1/2 c. honey
2 tbsp. butter
1/2 c. chopped walnuts
1/2 c. mixed candied fruit, chopped
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1 egg, beaten
1 egg, beaten with 1 tablespoon cold water
2 tbsp. poppy seed

In small saucepan, heat milk until bubbles form around edge. Pour over 1/4 cup butter, the sugar and salt in medium bowl; stir to melt butter. Cool to 105 to 115 degrees. Sprinkle yeast over warm water (check temperature with thermometer); stir to dissolve; add to milk mixture.

Stir in 2 eggs and 2 1/2 cups flour. Blend; then beat with wooden spoon until smooth. Add rest of flour, adding last by hand. Mix until dough leaves side of bowl. Turn out on floured pastry cloth. Roll over to coat with flour. Start kneading by folding dough toward you.

Then push down and away from you with heel of hand. Knead until smooth - 5 minutes. Place in lightly greased medium-size bowl; turn greased side up. Cover with towel and let rise in warm place (85 degrees), free from drafts, until double in bulk -- 45 to 50 minutes.

Make Filling: Cover poppy seed with boiling water; soak 30 minutes; drain. Place in small saucepan; add cream, honey, butter. Stir over medium heat until thick -- 10 minutes; remove from heat. Add nuts, fruit, cinnamon and vanilla. Cool 10 minutes; beat in 1 egg.

To Shape: Turn dough out onto lightly floured pastry cloth. Grease a large cookie sheet. Roll dough into an 18 x 12 inch rectangle. Spread filling to 1 inch from edge. Roll up lengthwise; pinch edges. Place, seam side down, on cookie sheet. Shape into horseshoe.

Cover with towel; let rise in warm place (85 degrees), free from drafts, until double in bulk - about 1 hour. Preheat oven to 375 degrees. Brush surface with beaten egg; sprinkle with poppy seed. Bake 25 to 30 minutes or until golden. Remove from cookie sheet to wire rack. Serve warm.