Recipe: Kolache with Apricot, Prune, or Cottage Cheese Filling (using yeast and lemon rind)

KOLACHE WITH APRICOT, PRUNE,
OR COTTAGE CHEESE FILLING

1 cake compressed yeast
1 tsp. sugar
1/4 cup lukewarm water
3/4 cup milk, scalded
1/4 cup butter (plus additional for topping mixture)
1/4 cup plus 3 tbsp sugar, divided use
1/2 tsp. salt
1 egg yolk
1/2 tsp. grated lemon rind
3 cups plus 3 tbsp sifted all-purpose flour, divided use
Kolache fillings (see recipes below)

Soften yeast and sugar in water and let stand 10 minutes.

Scald milk and cool to lukewarm.

Cream butter; add 1/4 cup sugar, salt, egg yolk and rind; beat until smooth. Stir in softened yeast mixture. Add 3 cups flour and milk (cooled) alternately, beating between each mixture to form a smooth, soft dough. Round up dough and put in greased bowl; turn once to bring greased side up. Cover tightly and let rise in warm place 2 hours or until doubled in bulk.

Without punching down, turn out on lightly floured board and roll 1/4 inch thick; cut out with round biscuit cutter; place on greased cookie sheet. Make wide, deep indentations in each center and fill with desired fruit filling. Let rise 15 minutes.

Mix the remaining 3 tablespoons sugar and remaining 3 tablespoons flour. Add enough butter to make coarse pellets. Sprinkle this over the top of each kolache before baking.

Bake in 400 degree oven for 15-20 minutes.

APRICOT FILLING:
(Enough for 2 dozen kolaches)
1/3 cup sugar
1 cup water

Wash apricots quickly in cold water. Place in saucepan with sugar and water. Heat to boiling, reduce heat, cover, simmer for 45 minutes. When cool, drain off the juice and save. Press the fruit through a coarse sieve. If filling is too thick to spread, thin down with the saved juice.

PRUNE FILLING:
1/2 lb. prunes, pits removed
1/4 cup sugar
3/4 cup water
1/2 tsp. grated lemon rind
1/16 tsp. ground cloves
1/8 tsp. allspice

Place pitted prunes in saucepan with sugar and water. Heat to boiling, reduce heat, cover, simmer for 45 minutes. When cool, drain off the juice and save. Press the fruit through a coarse sieve. Add rind, cloves and allspice to puree and mix. If filling is too thick to spread, thin down with the saved juice.

COTTAGE CHEESE FILLING:
1/2 lb. dry cottage cheese
2 egg yolks, beaten
2 tbsp. sugar
1 tbsp. melted butter
1/8 tsp. mace
Dash of salt
1/4 cup golden raisins

Stir together cottage cheese, egg yolks, sugar, butter, mace, and salt. Stir in raisins.

Adapted from a community cookbook (unknown title)