1 cake compressed yeast
1/4 c. lukewarm water
1 tsp. sugar
3/4 c. milk, scalded
1/4 c. butter
1/4 c. sugar
1/2 tsp. salt
1 egg yolk
1/2 tsp. grated lemon rind
3 c. sifted all-purpose flour
3 tbsp. sugar
3 tbsp. flour
Butter
Kolache fillings (see recipes below)

Soften yeast and sugar in water and let stand 10 minutes. Scald milk and cool to lukewarm. Cream butter; add sugar, salt, egg yolk and rind; beat until smooth. Stir in softened yeast mixture. Add flour and milk (cooled) alternately, beating between each mixture to form a smooth, soft dough.

Round up dough and put in greased bowl; turn once to bring greased side up. Cover tightly and let rise in warm place 2 hours or until doubled in bulk. Without punching down, turn out on lightly floured board and roll 1/4 inch thick; cut out with round biscuit cutter; place on greased cookie sheet. Make wide, deep indentations in each center and fill with desired fruit filling. Let rise 15 minutes.

Bake in 400 degree oven for 15-20 minutes. Mix 3 tablespoons sugar and 3 tablespoons flour. Add enough butter to make coarse pellets. Sprinkle this over the top of each kolache before baking.

APRICOT:

(Enough for 2 dozen kolaches.) 1/3 c. sugar 1 c. water

Wash apricots quickly in cold water. Place in saucepan with sugar and water. Heat to boiling, reduce heat, cover, simmer for 45 minutes. When cool, drain off the juice and save. Press the fruit through a coarse sieve. If filling is too thick to spread, thin down with the saved juice.

PRUNE FILLING:

1/2 lb. prunes
1/4 c. sugar
3/4 c. water
1/2 tsp. grated lemon rind
1/16 tsp. ground cloves
1/8 tsp. allspice

For Prunes: Remove pits before sieving. Add rind, cloves and allspice to puree and mix.

COTTAGE CHEESE FILLING:

1/2 lb. dry cottage cheese
2 egg yolks
2 tbsp. sugar
1/8 tsp. mace
1 tbsp. melted butter
1/4 c. white raisins
Dash of salt