Mix butter, sugar and hot milk in a large bowl and let cook
to lukewarm. Stir the yeast into the warm water and let it
stand for 5 minutes to dissolve. Add the dissolved yeast,
egg, extract and 3 cups of flour to the first mixture and mix
vigorously. Add 3 more cups of the flour and mix well.
Turn out onto a lightly floured board, knead for a minute
or two and let rest for 10 minutes.
Add the remaining flour only if the dough was too sticky.
Resume kneading until smooth and elastic. Put dough in a
large, buttered bowl, cover and let rise in a warm place until
double. Punch down, knead for a minute or two, then shape
into loaves. Spread out 1/2 inch thick, spread with Solo
Poppyseed filling, and roll back into loaf shape. Refrigerate
overnight. Pull out in the morning (Easter!) and bake at 375º
for 40-50 minutes until golden
brown. Careful not to burn!