| 1 | In a small saucepan, heat milk, water and butter until very warm. |
| 2 | In a large bowl combine heated liquids, 1 ?cups flour, sugar, salt and yeast. |
| 3 | Beat 3 minutes at medium speed. |
| 4 | Stir in additional 1 ?to 2 cups flour to form a soft dough. |
| 5 | On a floured surface, knead the dough untill smooth and elastic. |
| 6 | Place dough in a greased bowl and cover. |
| 7 | Let rise in a warm place for 30 to 45 minutes or until doubled in size. |
| 8 | Grease a 12 cup fluted tube pan; sprinkle with poppy seeds. |
| 9 | In a small saucepan saute onion in butter till lightly browned; stir in remaining filling ingredients punch down dough; roll out to a 16x8-inch rectangle. |
| 10 | Spread filling to abou 1-inch from edges. |
| 11 | Start with the longer side, roll up tightly and seal edg form into a circle and seal ends. |
| 12 | Place in prepared pan. |
| 13 | Cover and let rise about 15 minutes or til doubled in size. |
| 14 | In a preheated 400f oven bake 20 to 30 minutes or untill golden brown. |
| 15 | Remove immediately from pan. |
