Old-Fashioned Kolaches

Directions

1. 1
   Scald milk. Add sugar and butter and stir to dissolve. Allow it to cool to warm, then add the yeast and let it begin to work. Add eggs.
2. 2
   Put milk mix in a large mixing bowl. Measure the flour and salt into another bowl.
3. 3
   With a mixer slowly work the flour mix into the dough bowl. When the dough becomes too thick for the mixer to handle, start working in the flour by hand.
4. 4
   When dough starts to come together and leave the sides of the bowl, it's just right.
5. 5
   Form the dough into a ball and cover. Let rise in warm place until double its size.
6. 6
   Turn the dough out on a lightly floured surface and knead gently until it comes together and is soft and elastic.
7. 7
   Divide dough into egg-size pieces. Flatten and form into square or round. Make a depression in the center with your floured thumb.
8. 8
   Fill the depression with 1 rounded teaspoon of filling. Let the filled kolaches rise about 20 minutes. Brush tops with beaten egg mixed with a little milk and sugar.
9. 9
   Bake at 350° for 15-20 minutes or until lightly browned.
10. 10
    Sprinkle you fresh out-of-the-oven kolaches with powdered sugar before serving.
11. 11
    FILINGS:
12. 12
    Apricot: Place 1 lb dried apricots in a pan with cool water. Let soak several hours. Bring to slow simmer and add sugar to taste. Cook until very soft. Stir to get a smooth consistency.
13. 13
    Prune: Made the same way as the apricot filling.
14. 14
    Pineapple: Simmer well drained canned, crushed pineapple until it thickens.
15. 15
    Poppy seed: 1/2 lb ground poppy seeds, 1/2 tsp salt, 1 cup sugar, 1 tsp vanilla. Add enough milk to make a thick mis. Let stand overnight to absorb the liquid.
16. 16
    Cream cheese: 8 oz cream cheese, 1/2 cup sugar, 1 tsp lemon juice, 3/4 tsp vanilla, 1 tsp sour cream. Mix together until smooth.
17. 17
    Sausage: Take a small piece of sausage and wrap dough around the piece and bake.
18. 18
    You can use just about any fruit filling in the kolaches, just don't use jam or jelly. They liquefy with the heat in the oven.