3 c. milk, scalded
2 pkgs. active dry yeast or 1 1/2 tbsp. fresh yeast
1/3 c. sugar
1 tbsp. sugar
2 egg yolks, beaten
1/2 c. melted lard
About 6 c. flour

Dissolve yeast with half the sugar in 1 1/2 cups scalded milk which has been cooled to lukewarm. Add 1 1/2 cups of the flour. Mix all together and put in warm place and let rise until bubbles appear (1 1/2 hours). Add the beaten egg yolk, salt, rest of the sugar, melted and cooled lard, and the rest of the milk (lukewarm). Beat well. Gradually add the rest of the flour, a small amount at a time, mixing well after each addition until smooth and elastic. Cover and place in a warm place. Let rise until doubled in bulk. When dough is light, stir with spoon; let rise again. Then shape into small balls about the size of a large walnut.

Put into well greased baking pans, well spaced, about 15 in a 10 x 15 inch pan. Brush top with melted fat and let rise in warm place until light. Then in the center of each bun, make a small indentation with your fingers and fill each with at least 1 tablespoon of prepared filling. Return to warm place to finish rising. Maybe 15 minutes. Bake in a hot oven until brown, 400-425 degrees, for 12 to 15 minutes. Remove from oven, brush with melted fat, and remove from pans. You could use this same dough for making buns or horn rolls.

POVIDLY DO KOLACU

Fillings for Kolasches - Prune, Peach, Apricot

Cook 2 pounds of dry fruit in enough water to cover until tender. Drain and pit (if cooking prunes). Mash well. Add 1 cup sugar, 1 teaspoon vanilla, and 1/4 teaspoon cinnamon (optional).

COTTAGE CHEESE FILLING:

1 lb. dried sweet cottage cheese, mash this up
1 egg yolk
1/4 c. raisins
1/4 tsp. salt
3/4 c. sugar

Dust with cinnamon; mix well. 1/4 teaspoon vanilla or (lemon flavoring may be substituted). Do not prepare until ready to use.

PINEAPPLE FILLING:

1 (16 oz.) can crushed pineapple
2 tbsp. cornstarch
Few grains of salt

Combine ingredients and cook until thick.

CHERRY FILLING:

1 can pitted red sour cherries
1 c. sugar
6 tbsp. cornstarch
1 tsp. red food coloring

Drain cherries. Combine sugar and cornstarch in kettle. Add cherry juice and stirring constantly until thick and clear. Remove from heat and add food coloring and cherries; cool. Or you can use: 1 can pitted red sour cherries (drained), 1 cup sugar; put on stove. When melted, let stand awhile. Then add 1 can of cherry pie filling and 1/2 teaspoon vanilla flavor. Ready to use and right thickness.

POPPY SEED FILLING

1/3 cup seedless raisins that were washed. Cover with water; simmer until almost dry or drain if not. Combine raisins, 1 can prepared poppy seed filling, 1 tablespoon butter, 2 tablespoons syrup, and 1/2 cup sugar. If it needs thickening, add crushed sugar cookies. Add nuts, if desired.