1/4 c. lukewarm water
2 pkgs. dry yeast
1 tbsp. sugar
1 c. butter
2 c. milk
2 egg yolks
2 whole eggs
1/2 c. sugar
1/2 tsp. mace (opt.)
1/2 tsp. grated lemon rind
1 1/2 tsp. salt
6-7 c. flour
Melted butter for brushing

Dissolve yeast in lukewarm water, add 1 tablespoon sugar and let set until bubbly. Melt butter and add 2 cups milk; heat until warm. Beat yolks and whole eggs together; add 1/2 cup sugar and continue beating until thick. Add warm milk/butter liquid. Stir together with yeast, mace, salt and lemon rind. Beat in flour, preferably with a wooden spoon, 1 cup at a time. When dough becomes too thick to beat with spoon, turn onto floured board and knead until smooth and silky. Put kneaded dough into a greased bowl and let rise in warm place until doubled. Place dough on lightly floured board and divide into 6 large pieces. Cut each of these into 12 smaller pieces. Shape into walnut-sized balls by rolling dough with hand. Place on greased baking sheet 2" apart and brush each ball with melted butter. Let rise until almost double in size. Press indent in center and fill with filling (see Fillings).

Let rise again until they appear light. Bake at 400 degrees for 7 to 10 minutes. Brush warm kolaches with butter. Makes 6 dozen.

FILLINGS:

For a short cut, I use the cans of Solo brand fillings namely the poppy seed.

PRUNE FILLING:

1 lb. pitted dry prunes, cooked
1 c. liquid from cooked prunes
1/2 c. sugar
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. cinnamon

Cover prunes with cold water; stir in sugar and bring to a boil. Reduce heat and cook slowly, stirring constantly until smooth and thick. Remove from heat and add lemon juice, grated rind and cinnamon. Enough for 3 dozen kolaches.