1 3/4 c. scalded milk
1/2 c. evaporated milk
1/2 c. vegetable oil
1/2 c. sugar
1 c. warm water
3 egg yolks
2 tsp. salt
1/4 c. fresh yeast
5-6 c. flour
2 tbsp. sugar

Scald the milk; add evaporated milk. Mix yeast with 1 cup warm water and 2 tablespoons sugar. When bubbly, add enough flour to make a thin paste. Set aside. Cream vegetable oil and sugar. Add egg yolks and salt. Add milk mixture to creamed mixture. Add 3 cups flour and yeast mixture. Add the remaining flour. Beat dough until the dough is shiny (hands will hurt). Mix fillings and topping.

FILLINGS:

1 can cherry pie filling (mash cherries)
2 tbsp. sugar
1 tbsp. tapioca
1 can apricot filling
Sugar to taste

TOPPING:

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

Mix topping until crumbly.

Grease cookie sheets. Sprinkle top of dough with flour; cover with waxed paper and towel. Let rise until doubled.

Form dough into small balls the size of an English walnut. Grease with melted butter. Let rise until a dent stays in center when poked. Grease balls with butter. Poke round holes in kolache, fill center with filling. Sprinkle topping on centers. Bake at 425 degrees for 8 to 10 minutes. Brush with butter after baked.

Makes 5 to 7 dozen.