BOHEMIAN KOLACHES
makes 50

2 packages active dry yeast
1/4 cup warm water
3/4 cup plus 1 teaspoon sugar
1 1/2 sticks butter, at room temperature
6 cups flour, divided use
2 egg yolks
2 cups warm milk (or one 15 ounce can evaporated milk plus hot water to equal 2 cups)
2 teaspoons salt
additional butter for baking sheets and melted butter for brushing tops before and after baking

Combine yeast and water in a bowl, add 1 teaspoon of sugar and stir till dissolved. Set aside.

In a large mixing bowl cream the butter and the remaining sugar until light and fluffy. Add the yeast mixture and 1/2 cup flour. Blend in egg yolks, milk and salt. Gradually add remaining flour by hand or machine, but do not use more than 6 cups. This is a very soft dough and is not kneaded. Beat the dough until glossy with a rubber spatula or with flat beater of a heavy duty mixer. Leave the dough in the mixing bowl and cover loosely with plastic wrap and a towel. Let rise until doubled, about 1 hour.

Butter 2-3 baking sheets.

The dough will be light, soft, and sticky. Cut or pull off small portions about the size of a medium egg, or smaller if you prefer a one bite size. Keep brushing your hands with flour as you handle the dough, but a soft sticky dough is the secret to tender kolaches. Don't use too much flour or they will become dry. Place the balls of dough on the baking sheet about 1 inch apart. Brush with melted butter. Cover with a light cloth and let rise until light and puffy, abaout 45-60 minutes.

Preheat the oven to 400 degress F.

Make an indentation in each ball of dough with your thumb or two fingers. Place 1 tablespoon filling in the center of each.

Bake about 15 minutes. Watch carefully as they burn easily because of high sugar content. The rolls should be a light gold color when done. Remove from oven and brush with melted butter. Remove from baking sheet and place on wire racks to cool. Freeze very well.

APRICOT FILLING

3/4 pound dried apricots
3/4 cup sugar
water to cover apricots

Combine apricots and water to cover in saucepan. Simmer until water has evaporated, stirring occasionally to avoid burning. Remove from burner as soon as the water has evapaorated, add sugar and blend quickly in food processor or with a wire whisk. Cool before using.

I have recipes for the prune, apple and poppy seed fillings if you want. A lot of people just use the pie fillings of their choice for fillings.

This takes time and patience but very good end results.