1 cup (2 sticks) butter
4 cups all-purpose flour
6 tbsp. sugar
1 tsp. salt
4 egg yolks
1 cup warm milk
1 pkg. yeast (or equivalent)
1/4 cup water
pie fillings (prune, apple & cinnamon, cherry, blueberry, apricot, raspberry, poppy seed filling)

Combine butter, flour, sugar, and salt; mix as for pie crust. Beat egg yolks; add to milk. Dissolve yeast in water. Add to egg mixture. Mix into flour mixture. Will be sticky. Put dough in refrigerator at least 2 hours.

Preheat oven to 350°F. Divide dough in 4 balls.

Roll out as pie crust but long shape. Through center put your choice filling. Bring both sides up to cover filling. Should be rolled out 1/4-inch thick, 10 to 13 inches long. Place on cookie sheets.

Bake at 350°F for 30 minutes. Sprinkle with powdered sugar.

Makes 4 breads.