1 cake fresh yeast or 1 pkg. dry yeast
1 c. lukewarm water
1 c. scalded milk
2/3 c. butter
1 tsp. salt
1 c. fresh mashed potatoes (no milk)
2 beaten eggs
About 6 c. flour

The dough needs to be slightly sticky. I go by the feel.

Put butter, sugar, salt, mashed potatoes and scalded milk into a pan and heat until lukewarm. Add beaten eggs. Stir in the yeast which has been softened in the lukewarm water and the flour. Stir to make a soft dough. (Be careful not to use too much flour as the flour will make kolaches tough.)

Let rise until double in bulk. Mix down and place into refrigerator if you wish, I don't. I go ahead and divide dough into same portions and roll into small balls (about 60).

Place on greased cookie sheets, (don't crowd them) and brush with melted butter. Let rise until light. Make deep indentations with finger and fill with prepared fruit filling. Let rise about 10 to 15 minutes.

Bake at 400 degrees until lightly browned. Watch closely as kolaches have to bake from the bottom, 12 to 15 minutes. Brush with melted butter. Any fruit such as prune, poppy seed, cottage cheese, cherry pie filling.

Also peach or apricot. Cook 2 pounds dry fruit in enough water to cover until tender. Drain and mash well. Add 1 cup sugar, 1 teaspoon vanilla and 1/4 teaspoon cinnamon (optional).

COTTAGE CHEESE FILLING:

My favorite.

1 tbsp. butter
1 lb. dried sweet cottage cheese
2 egg yolks
1/2 c. golden raisins
3/4 c. powdered sugar
1/4 tsp. salt
1/4 tsp. vanilla
1/4 tsp. mace

Cream butter, add remaining ingredients. Use prepared topping on all kolaches.

POPPY SEED FILLING:

1 lb. ground poppy seed
2 tbsp. flour
2 1/2 c. sugar
1 c. water
1 c. milk
4 tbsp. butter
1/4 tsp. vanilla

Cook together until thick, adding a little more water if mixture gets too thick.

TOPPING FOR KOLACHE:

1 c. flour
1 c. sugar
1/4 c. melted butter

Mix together above ingredients. Press 1/2 teaspoon or more on top of filling.

You may purchase ready made poppy seed filling, apricot and prune. More expensive but delicious.