3/4 c. milk
1/3 c. butter
1j/2 c. sugar
3/4 tsp. salt
3 eggs, divided
1/2 tsp. vanilla extract
1/2 c. warm water (110-115 degrees)
1 (1/4 oz.) pkg. active dry yeast
5-6 c. all-purpose flour, divided
1 (12 oz.) can poppy seed filling
1 1/3 c. chopped walnuts, divided
1 tsp. water
Icing

In a saucepan heat milk, butter, sugar and salt. Cool to lukewarm. Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water. In a large mixing bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.

Place dough in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and let rest 5 minutes. Roll dough into a 12x18-inch rectangle. Spread with poppy seed filling and 1 cup nuts.

Starting with the long side, roll up dough and pinch the edges to seal. Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes.

Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350 degrees for about 30 minutes. Cool on wire rack. Glaze with confectioners sugar icing and top with remaining nuts. Yield: 1 bread.