2 pkgs. active dry yeast
1/2 c. warm water
3 c. milk (1 c. evaporated & 2 c. whole milk)
2 sticks butter + 1 tbsp. Crisco
3/4 c. sugar
2 level tbsp. salt
3 beaten eggs
9-10 c. flour (all purpose)
Fruit or cream cheese filling
1 lb. butter (1/2 butter & 1/2 butter)

TOPPING:

1 1/2 c. flour
1 c. sugar
1 tsp. vanilla
6 tbsp. melted butter

Dissolve yeast in warm water and add 1/2 teaspoon sugar. Heat milk to lukewarm, 120 to 130 degrees. Pour milk, 3 1/2 cups flour and yeast mixture into a large mixing bowl and stir with wire whisk. Cover and let rise in a warm place for 30 minutes.

In a smaller mixing bowl, mix 2 sticks butter (room temperature), 1 tablespoon Crisco, 3/4 cup sugar and 2 tablespoons salt. Add 3 beaten eggs and stir well.

Add 6 cups flour, the butter, sugar, eggs and salt to the first mixture and stir well. You may need to add 1/2 to 3/4 cup more flour to make a soft dough. Mix with a wooden spoon for approximately 5 minutes until dough is smooth. Cover bowl and put in refrigerator overnight.

When you are ready to make the kolaches, melt the butter and butter cookie sheets. Drop 1 tablespoon of dough on a lightly floured surface for each kolache. Lightly flour hands and roll dough into a ball and place each about 1" apart and brush with melted butter. Let rise about 20 to 30 minutes and add fruit mixture. Use fingers to make depression in the center of each for the fruit.

To make topping, mix 1 1/2 cups flour, 1 cup sugar, 1 teaspoon vanilla and 6 tablespoons melted butter until crumbly. Put on top of fruit and let kolaches rise until double in size. Bake at 375 degrees for about 15 minutes or until golden brown. Put on a wire rack and brush with a generous amount of melted butter. Sprinkle lightly with sugar. Cover with Scott towels until cool. For some reason the kolaches are softer if left in the pan to cool.