2 pkgs. or cakes yeast
1/3 c. sugar
1 1/4 c. milk, heated to lukewarm
2 whole eggs + 1 egg yolk
1/4 c. soft clarified butter
1/4 c. shortening
1 tsp. salt
4 c. sifted all-purpose flour
Melted shortening

In a large bowl, mix yeast with sugar and stir in warm milk. Add eggs, butter, shortening and salt; stir well. Add just enough flour to make a thin batter and stir with wooden paddle or spoon until very smooth. Add a little more flour and beat until very smooth. Repeat this step several times, using small amount of flour each time; beat until very smooth after each addition. Continue adding flour and beating until soft dough stage is reached.

Sprinkle a little more flour over top of dough and work into dough so it is not sticky. Brush top of dough with melted shortening. Cover with plastic wrap and then a cloth; let rise until half doubled in bulk. Beat down dough. Brush with melted shortening and recover. Let rise until double in size.

TO MAKE FRUIT KOLACHES: Working with dough doubled in size (do not beat down), use a spoon and scoop out heaping tablespoons of dough onto a floured surface. Roll into balls and place on a greased pan or cookie sheet. Brush each dough ball with melted shortening. Let rise in a warm place until doubled in size.

Make an indentation in center of each dough ball and fill with 1 teaspoon of fruit filling. Top with Crumb Topping and let rise a few more minutes. Bake at 375 degrees F. until golden brown. As soon as fruit kolaches come from oven, brush with melted clarified butter and sprinkle with sugar.

FRUIT FILLING:

Cook dried fruit such as apricots, prunes or apples until tender. Grind or puree fruit in food processor or blender. Add sugar to taste.

CRUMB TOPPING:

Combine 3/4 to 1 cup sugar with 1/2 cup all-purpose flour and 1/4 cup soft butter. Use pastry blender or fork and combine ingredients until consistency of cornmeal.