2 yeast cakes, dissolved in 1 c. warm water
4 egg yolks
3/4 c. sugar
2 c. warm milk

Mix above ingredients together with enough flour (3 cups) to make a soft batter and let rise in warm place. 3/4 c. sugar 1 tbsp. salt 1/2 c. butter 1/2 c. vegetable shortening

Add cream or canned milk, sugar, salt, butter, vegetable shortening and flour to make soft dough (4 cups). Dough should be just thick enough of work it hand not too stiff. Mix the above well and let rise slightly. Punch down mix or knead until smooth. Cover; let rise in warm place until doubled in size.

To make Kolaches, drop by tablespoon onto floured surface; gently roll each portion between the palms of hands, one at a time. Place on greased baking pan about 1/2 inch apart. Make an indentation in the center of each; cover and let rise in warm place about 20 minutes. Put prepared filling on each. Add topping; let rise again before baking. Bake at 350 degrees until lightly brown, 15 minutes. Brush lightly with melted butter or Crisco.

FILLING:

Cook prunes until tender; drain thoroughly. Mash with potato masher or fork. Add sugar to taste.

Apricots and dried apples may be prepared in the same manner. Canned fillings may also be used, using 1/2 to 1 teaspoon filling for each Kolache.

TOPPING:

8 tbsp. flour
8 tbsp. sugar
4 tbsp. melted butter

Mix flour and sugar with butter until crumbly.