Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and 1/4 cup butter until very warm (120° to 130°F). Add to flour mixture with egg. Beat for 3 minutes at medium speed. Stir in remaining flour to make a stiff batter. Combine all filling ingredients, beating until well mixed.
Sprinkle sesame seeds on the bottom and sides of fluted tube pan, generously greased with shortening. By spoonfuls, drop half of batter in pan; spread. Dollop filling over the batter. Top with remaining batter, dropping by spoonfuls, covering as much of the filling as possible. Cover and let rise in warm, draft-free area until doubled in size, about 1 hour.
Bake in preheated 350°F oven for 35 to 45 minutes or until golden brown. Remove from oven and carefully run a thin spatula around the edges, remove from pan and cool on wire rack.