CESKE KOLACHE

3 cups milk, scalded, divided use
2 pkg. active dry yeast or 1 1/2 tbsp. fresh yeast
1/4 cup sugar, divided use
Approximately 6 cups flour, divided use
2 egg yolks, beaten
2 tbsp. salt (note: may be typo, this looks like too much salt - I would try 2 tsp)
1/4 cup melted lard or shortening
Filling (recipe follows)

Cool scalded milk to lukewarm.

Dissolve yeast with half the sugar in 1 1/2 cups scalded milk, which has been cooled to lukewarm.

Add 1 1/2 cups of flour. Mix all together. Put in warm place to rise until bubbles appear, 1 1/2 hours.

Add the beaten egg yolks, salt, rest of sugar, melted lard or shortening, and rest of lukewarm milk. Gradually add rest of flour. Mix well. Let rise until double in bulk.

When dough is light, stir with spoon, and let rise again.

Then shape into small balls (size of large walnut). Put in greased baking pan, well spaced, about 15 in a 10x15 inch pan. Brush top with melted butter. Then in center of each bun make a small indentation with your fingers and fill each with at least 1 tablespoon of prepared filling. Then let rise again.

Bake in very hot oven, 400 to 425 degrees for 12 to 15 minutes. Remove from oven and brush with butter.

FOR FILLING:
You can use prunes, peaches, apricots, apples, poppy seeds; approximately 2 pounds of fruit. Cook in water until they come off the pit easily. Drain them and mash well. Add 1 cup sugar, 1 teaspoon vanilla and little cinnamon. If desired, prepared filling may be used.

Grandmother's recipe. Grandmother made these in pie tins!

Adapted from a community cookbook (unknown title)