2 1/4 cups whole milk
2 packages dry yeast
2/3 cup unsalted butter
1/2 cup honey
1 teaspoon salt
2 teaspoons cardamom seed, ground or crushed
2 eggs, beaten
6 1/2 cups all-purpose flour
1 8-ounce can of poppy seed filling
Warm slightly 1 1⁄2 cups of the milk, adding the yeast and a pinch of sugar. Let stand 10 minutes. In another saucepot, melt butter. Add remaining milk, honey, salt, cardamom seed, and one beaten egg. Add first pot of yeast/milk mixture to second pot of ingredients. In a mixer fitted with a dough hook, add liquid ingredients and all of the flour to bowl. Beat until the dough is soft and glossy, about 5 minutes or less. Let dough rise to double in size in a greased bowl. Punch down dough and divide into two balls. Roll dough on floured surface into a rectangular shape; spread on a thin layer of poppy seed filling. Roll up dough and form a horseshoe ring. Let rise again until it nearly doubles in size. For a nice effect, snip the dough with kitchen scissors and brush with one beaten egg. Bake on a greased cookie sheet in preheated 375-degree oven for 20 minutes or more until golden brown. Serve warm with whipped butter.
