1 pk Active dry yeast

1/4 c Warm water; (110-115 degrees

1/2 c Butter or margarine; melted

1 c Milk

1 Egg plus 2 egg yolks

1/4 c Sugar

3/4 ts Salt

1/4 ts Each: ground mace and lemon

3 c All-purpose flour; 3 to 3-1/

Additional melted butter or Poppy seed filling: 3/4 c Poppy seeds

1/2 c Water

1/2 c Milk

1/4 c Raisins

1/2 c Sugar

2 ts Butter or margarine

1/2 ts Vanilla extract

1/4 ts Ground cinnamon

1/4 c Graham cracker crumbs

Confectioner's sugar glaze - Recipe by: TASTE OF HOME DEC/JAN 1996 see part 2 -----