2 cakes yeast or 2 pkgs. dry yeast
1 tsp. sugar
3/4 c. butter, butter or shortening
3/4 c. sugar
2 egg yolks
1 lg. can evaporated milk plus hot water to equal 2 c.
6 c. flour (measure by lightly spoon into a cup & leveling off)

Dissolve yeast in the lukewarm water and sprinkle with 1 teaspoon sugar. In a large bowl, cream sugar and butter; add yolks, salt and mix well. Add the dissolved yeast and about 1/2 cup flour. Mix slowly with an electric mixer. Add all of the milk and continue adding the remaining flour, stirring with the mixer or by hand until dough is glossy. Cover; let rise in a warm place until doubled in bulk, about 1 hour. After dough has risen, punch down and divide into egg size portions. Shape each piece into a ball and place about 1" apart on greased pans. Brush well with melted butter and let rise until light. Using 4 fingers, make a circular indentation in each ball and fill with selected filling. Sprinkle with topping.

TOPPING: (Opt.)
1 c. sugar
1/2 c. flour
3/4-1 tsp. cinnamon
2 tbsp. melted butter

For topping, combine sugar, flour, cinnamon and melted butter until mixture resembles coarse meal. Bake at 425 degrees for 15 minutes. Brush Kolaches with melted butter as they come from the oven, then sprinkle with superfine sugar, if desired.

COTTAGE CHEESE FILLING:

1 pt. dry cottage cheese
1 (8 oz.) pkg. cream cheese
Salt (opt.)
1 egg yolk
1/2 c. sugar
1/2 tsp. lemon extract for flavoring
Grated rind from 1 lemon

Combine all ingredients and mix until blended. If cheese filling is too moist, add 10 to 12 very finely rolled saltine crackers to absorb the excess liquid. If using country style cottage cheese, cream cheese may be omitted.

APRICOT FILLING:

1 (10 oz.) pkg. dried apricots
1 1/2 c. sugar

Place apricots in saucepan and add water to cover. Cook slowly until fruit is soft and water has been cooked out. Take care not to overcook as this darkens fruit. When done, add sugar and mash and mix until well blended.