2 c. milk, scalded
2 (1/4 oz.) pkgs. dry yeast
3/4 c. shortening
1/4 c. butter
1/2 c. sugar
2 tsp. salt
2 eggs, beaten
6 c. flour
Melted butter
Fruit filling
Kolache Topping (recipe follows)

In a saucepan, heat milk to scalding and cool to 110 degrees. Sprinkle yeast over the top and let stand.

Cream shortening, butter, sugar and salt in a mixing bowl until light and fluffy. Add eggs, yeast mixture and enough flour to make a soft dough. On a lightly floured board, knead until smooth. Place in a greased bowl. Cover and let rise until double in size.

Shape dough into about 1 1/2 inch balls and place on a greased cookie sheet and let rise again.

Preheat oven to 375 degrees. When balls are doubled in size, brush with melted butter. Make a deep hole in the center of each ball and fill with apple butter. Sprinkle with topping.

KOLACHE TOPPING:

Combine 1/2 cup sugar, 4 tablespoons butter, at room temperature, 1/2 cup flour and 1/2 teaspoon vanilla. Mix thoroughly to form crumbly mixture. Place about 1/2 teaspoon of topping over the fruit filling. Bake for 15 minutes. Makes 8 dozen.

NOTE: You can also use jam, preserves or canned pie filling for the kolache filling. Just add melted butter to jam and mix well.