4 1/2 c. flour
1 tsp. salt
1 c. lukewarm water
1/2 c. butter
2 egg yolks
4 tbsp. sugar
2 fresh yeast cakes

Crumble yeast into a cup, add water and sugar. Let it stand until you mix butter and flour as for a pie crust. Make a well and add egg yolks, salt and yeast mixture. Mix until smooth and dough leaves the side of the bowl. Divide into 4 pieces and roll out as thin as possible. Spread with either of the below filling. Roll into loaf. Place on a greased pan and brush with egg white; let stand in a warm place for 1 hour. Bake at 350 degrees 30 to 40 minutes, or until brown. Cover with a damp cloth as soon as you take it out of the oven; keep covered about 10 minutes.

NUT FILLING FOR KOLACHI:

1 lb. ground walnuts
1/2 c. milk
1/2 c. sugar
1 tbsp. butter
1 tsp. lemon juice

Heat milk and add walnuts and stir; add sugar, butter and lemon juice. Cool before spreading on dough.

POPPYSEED FILLING FOR KOLACHI:

1/2 lb. ground poppy seed
3/4 c. sugar
1/2 c. milk
1 tbsp. butter
1 tsp. lemon juice

Mix as for Nut Filling; cool before spreading on dough.