1 c. potato water
1 c. hot milk
2 yeast cakes
1 c. flour
2 eggs or 4 yolks
6 c. flour
1 c. sugar
2 tbsp. salt
1/2 c. melted butter

Heat milk to boiling point. Add to cold potato water. Crush 2 yeast cakes into this liquid. Add 1 cup flour; beat until smooth and let rise 1/2 hour. Add remaining flour, sugar, salt and butter; knead very thoroughly until dough forms soft ball. Cover and let rise until double its bulk, about 2 hours. Roll out on floured board until dough is 1-inch thick. Cut into 2-inch squares. Fill squares with fruit filling (prunes, dates, apricots or cottage cheese). Pinch corners of squares together, being certain fruit is completely enclosed in square. Place in buttered pans and let rise 1 hour. Brush tops with melted butter and bake in moderate oven at 350°F for 45 minutes or until nice and brown.

Variation: May add 1 cup raisins to dough while kneading and dough may be spread out on pan into coffee cake. Sprinkle top with brown sugar, butter and cinnamon.