1 tbsp. sugar
2 pkgs. dry yeast
1/2 c. warm water
2 c. scalded milk
10 tbsp. melted butter
2 tsp. salt
2 eggs, beaten
1/2 c. sugar
7 c. unsifted flour
2 tsp. vanilla

Sprinkle 1 tablespoon sugar over yeast and dissolve in warm water. Set aside. Scald milk and add melted butter, salt, beaten eggs, sugar, and vanilla in a large bowl. Mix well. Add the yeast mixture and mix well. Slowly add the flour and mix well. Work the dough with a wooden spoon or with a mixer for 10 minutes. The dough will be very sticky. Cover and let the dough rise for 1 hour and 15 minutes. Using a spoon, divide the dough into large egg-sized portions, shaping them on a floured surface. Place the dough portions on a baking pan about 3/4 inch apart. (The closer you place the dough portions together, the higher and fluffier they will rise.) Brush the tops of the dough portions with melted butter, and let them rise again for 25 minutes. Make indentations in each ball. Fill with the fruit topping (fresh or canned) of your choice, and top with posipka topping. Bake at 350 degrees for about 17 minutes.

POSIPKA TOPPING:

1 c. sugar
1/2 c. flour
2 tbsp. melted butter
1 tsp. vanilla

Mix until crumbly and sprinkle over kolaches before baking.