Ingredients
3/4 cup whole milk1/3 cup butter, cubed1/2 cup sugar3/4 teaspoon salt3 large eggs1/2 teaspoon vanilla extract1/2 cup warm water (110° to 115°)1 package (1/4 ounce) active dry yeast5 to 6 cups all-purpose flour, divided1 can (12 ounces) poppy seed filling1-1/3 cups chopped walnuts, divided1 teaspoon waterIcing
Preparation
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 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 grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and let rest for 5 minutes. Roll dough into a 12-in. x 18-in. 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° for about 30 minutes. Cool on wire rack. Glaze with confectioners’ sugar icing and top with remaining nuts.
