2 c. milk, scalded
1/2 c. shortening
3/4 c. sugar
2 cakes fresh yeast or 2 pkgs. dry yeast
1/4 c. lukewarm water
2 eggs, unbeaten
1 tsp. salt
6 c. flour

Dissolve yeast in water. Cream shortening, sugar and salt. Add eggs, beat, add milk and flour enough to make a batter as thick as can be handled with a spoon. Put batter out on floured board and knead until a soft dough just past sticking to the hands. Let rise to double in bulk. Make into small buns and put into greased pan. Let rise again. Then with finger tips make a depression in the middle of each bun for the filling. Fill with fruit. Let rise again. Bake at 350 degrees. Always grease with egg beaten up with a bit of sugar added to egg before you put the fruit.