Ingredients
Directions
In a small saucepan, heat milk, water and butter until very warm.
In a large bowl combine heated liquids, 1½ cups flour, sugar, salt and yeast.
Beat 3 minutes at medium speed.
Stir in additional 1½ to 2 cups flour to form a soft dough.
On a floured surface, knead the dough untill smooth and elasticandlt;about 5 minutesandgt;.
Place dough in a greased bowl and cover. Let rise in a warm place for 30 to 45 minutes or until doubled in size.
Grease a 12 cup fluted tube pan; sprinkle with poppy seeds.
In a small saucepan sauté onion in butter until lightly browned; stir in remaining filling ingredients Punch down dough; roll out to a 16×8-inch rectangle.
Spread filling to about 1-inch from edges.
Start with the longer side, roll up tightly and seal edge. Form into a circle and seal ends.
Place in prepared pan.
Cover and let rise about 15 minutes or til doubled in size.
In a preheated 400℉ (200℃) oven bake 20 to 30 minutes or untill golden brown.
Remove immediately from pan.
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