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1
In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth.
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2
Let stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
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3
Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved.
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4
With your hands or a wooden spoon, stir in the remaining 3 cups flour all at once.
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5
When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes.
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6
(Soak your mixing bowl in hot water now to clean it and warm it if you would like to use if for fermenting the dough).
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7
Place the dough in the warm cleaned bowl and cover it with plastic wrap.
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8
Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen.
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9
Line a round pizza pan or a large baking sheet with foil and oil it generously, or line it with parchment, which needs no oil.
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10
When the dough has doubled in bulk, it is ready to shape; do not punch it down.
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11
Cut the dough into 2 pieces.
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12
Roll each piece into a 30-inch strand, then, using a rolling pin, roll each strand into a 30 by 4-inch rectangle.
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13
Spoon a heaping line of half the filling down the center of the dough.
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14
Pull the long edges up over the filling and pinch them together.
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15
Arrange the strands side by side, with the seams down.
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16
Beginning in the middle, cross 1 strand over the other, being careful to keep the seams facing down, and continue to cross the strands until you reach their ends.
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17
Pinch the ends together.
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18
Bring the ends around to form a ring and pinch the ends together.
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19
Carefully pick up the ring, place it seam side down on the prepared pan or sheet, and cover it well with plastic wrap.
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20
Let the ring rise until very soft and tripled in size, about 1 hour.
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21
Meanwhile, 30 minutes before baking, arrange an oven rack in the lower position and preheat the oven to 350 degrees F.
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22
Beat the egg with a pinch of salt for glazing the ring.
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23
When the ring has tripled in size and the dough does not push back when gently pressed with your finger but remains indented, brush it with the egg glaze.
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24
Sprinkle it with poppy seeds or sesame seeds, if desired.
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25
Bake for 45 to 50 minutes or until very well browned.
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26
After 30 minutes of baking, turn the pan around so that the ring browns evenly.
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27
When the ring is done, remove it from the oven and let it cool on a rack.
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28
1 1/2 cups minced yellow onion
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29
1/2 cup poppy seeds
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30
1/2 teaspoon table salt
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31
6 tablespoons unsalted butter, melted
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32
Combine all ingredients in a bowl.
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33
Set aside until the bread is ready to be filled.
