2 ENVELOPES ACTIVE DRY YEAST
1/4 c LUKEWARM WATER
1 tb SUGAR
1 can EVAPORATED MILK WITH ENOUGH-WATER ADDED TO MAKE 2 CUPS
3/4 c BUTTER
3/4 c SUGAR
2 tsp SALT
4 EGG YOLKS PLUS ONE WHOLE EGG-SLIGHTLY BEATEN
1 tsp GRATED LEMON RIND
6 1/4 c SIFTED FLOUR
SOFTENED BUTTER AS NEEDED
1 c Flour
1/2 c Sugar
1/4 c Butter or margarine
Poppy Seed Filling
1 can Poppy Seeds
1/4 c Vanilla Crumb Wafers
1/4 c Pecan Meal Or Finely Chopped Pecans
1/3 c Honey
Cream Cheese Filling
8 oz Cream Cheese
2 Egg Yolks
1/4 c Sugar
Grated Rind Of One Lemon
In a small bowl dissolve yeast in warm water.
Sprinkle with 1 tbsp sugar and let stand. Scald milk
in sauce pan. Remove from heat and stir in butter and
1/2 cup sugar. Cool to lukewarm. Add salt and egg
yolks. Combine milk mixture to yeast in large bowl.
Bit by bit add the flour until all has been used.
Knead dough on lightly floured board until glossy.
Place in bowl, cover to let rise in warm place (80?)
until doubled in bulk about 1 hour. This dough will
not be quite as stiff as a roll dough. Now using a
tablespoon take egg-sized bits of the dough and roll
into balls on the floured board. Place on greased
baking sheet about 1 inch apart. Brush each with
softened butter. Let rise again. covered until
light. Make an indentation in each, large enough to
hold 1 tsp of fruit filling. Sprinkle fruit with some
of the topping. Bake at 425? for 15 minutes. Remove
from oven. Brush with softened butter immediately.
Cool kolaches on wire rack. Makes about 3 1/2 dozen.
Topping: Mix all ingredients together in mixer until
the consistency of cornmeal.
POPPY SEED FILLING: Mix well. Place by teaspoon full
into kolache indentations.
CREAM CHEESE FILLING: Beat all ingredients together
and place by teaspoon full into indentations.