1 c. lukewarm water
1 1/4 c. evaporated milk
1 tsp. sugar
2 pkgs. yeast
2 1/2 c. flour
2 egg yolks
2 tsp. salt
2/3 c. clarified butter
1/2 c. sugar, additional
3 1/2 c. flour, additional

Dissolve yeast and sugar in lukewarm water, add to evaporated milk. Add 2 1/2 cups flour, mixing well. Let rise until doubled, about 50 minutes, then add egg yolks, salt, butter and sugar. Add additional 3 1/2 cups flour gradually. Do not over knead. Let rise again until double. Cut into mounds with large spoon and place on floured board. Roll into smooth balls and place on buttered cookie sheets. Let rise for third time, about 40 minutes. Make indentation into each mound and fill with filling of choice (see below) or flatten for cottage cheese or sausage, then complete baking as directed.

CHERRY FILLING:

1 can tart pitted cherries, drained
1 c. sugar
1/3 c. flour
1 tsp. red food coloring
1 tsp. vanilla

Combine cherries, sugar, and flour, cooking slowly until very thick. Add coloring and vanilla; cool. Place 1 teaspoon on each kolace indentation. Let rise again for about 30 minutes, bake at 375 degrees for about 15 minutes.

APRICOT FILLING:

6 oz. dried apricots
3/4 c. sugar
1 tsp. vanilla or almond extract

Cover apricots with water. Cook gently until soft. Drain. Puree in blender or by hand. Add extract and sugar. Place 1 teaspoon on each indentation. Let rise again about 30 minutes. Bake at 375 degrees for 15 minutes.

COTTAGE CHEESE FILLING:

1 (16 oz.) container sm. curd cottage cheese
1/2 c. sugar
1 egg yolk
1 tsp. vanilla
1/2 c. raisins
1/2 c. soda crackers, crushed

Rinse cottage cheese, drain well. Combine with remaining ingredients. Place about 1 teaspoon on each flattened mound of dough. Wrap dough over cottage cheese. Let rise about 30 minutes. Bake at 375 degrees for 15 minutes.

SAUSAGE FILLING:

1 lb. smoked sausage, cut in sm. pieces

Place a few pieces of sausage on flattened mound of dough. Wrap dough over sausage. Let rise about 30 minutes. Bake at 375 degrees about 15 minutes.

PRUNE FILLING:

1 lb. prunes
1/2 c. water
1/2 tsp. cinnamon

Cook prunes slowly in water to cover until tender. Drain well. remove pits and mash well. Add sugar and cinnamon; mix well. Place 1 teaspoon on each kolache indentation. Let rise again about 30 minutes, bake at 375 degrees for about 15 minutes.