3 c. milk
1 1/2 c. sugar
1/2 lg. yeast bar OR 3 dry yeast
8 c. flour
2 tsp. salt
3/4 lb. unsalted butter
12 beaten egg yolks

Heat milk and sugar to lukewarm, add yeast and let sit until raised. Measure flour into a large bowl, add salt and cut in butter. Stir in the raised yeast and egg yolks. Knead the dough until it is smooth and no longer sticky (adding flour if necessary) and dough forms a bubble. Lightly cover dough in bowl with a towel on which you put a paper towel that has been wrung out in warm water. Over this wet towel place another terry cloth towel. Set dough aside and let rise until double in bulk.

Cut into even, rounded teaspoon size pieces and place on floured board. Press each piece out with your fingers. Put half a teaspoon of filling in the middle of the pressed out dough, draw the edges of dough up firmly together over the filling forming a ball shape. Put on well greased cookie sheet 2 inches apart. Let rise again, brush top with beaten egg. Put on topping and bake at 400 degrees for 10 to 15 minutes. This recipe makes approximately 150.

COTTAGE CHEESE FILLING:

2 (12 oz.) cartons dry cottage cheese
8 oz. cream cheese
1 egg yolk
2 heaping tbsp. tapioca
2/3 c. powdered sugar (or more to taste)
1 tsp. vanilla
1/2 box of white raisins

Work out dry cottage cheese real good. Knead it until it's fine. Add cream cheese. Then add egg yolk, tapioca, powdered sugar, vanilla and raisins.

TOPPING:

1 1/2 c. sugar
1/2 stick butter
1/2 c. flour
Little vanilla

Mix together sugar, butter and flour. Add a little vanilla for nice smell and flavor.