1 c. milk
1/2 c. butter
1 tsp. salt
1/2 c. sugar
1 pkg. yeast
1/4 c. lukewarm water
4 egg yolks, beaten
3 c. flour

FRUIT FILLING:

1/2 lb. dried apricots
3/4 c. sugar
2 tbsp. butter
3 tbsp. cream
1/2 tsp. cinnamon
1 tsp. vanilla
1 tsp. butter flavoring

Scald milk. Stir in butter, salt and sugar. Add egg yolks. Sprinkle yeast into water. Let stand until dissolved. Add to milk mixture. Add half of flour and beat until smooth. Stir in remaining flour until well blended. Place in greased bowl, cover with a towel. Let rise in a warm place until double.

Shape into walnut size balls. Place 3 inches apart on greased baking sheet, brush with melted butter. Let rise 15 minutes. Make indentation in center of each. Fill with fruit filling and let rise until double. Bake at 350 degrees for 20 minutes. Brush with melted butter and drizzle with icing.

ICING:

3/4 c. powdered sugar
2 tbsp. milk
1/2 tsp. vanilla
1/2 tsp. butter flavoring