Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ENVELOPES ACTIVE DRY YEAST
1/4 c LUKEWARM WATER
1 tb SUGAR
1 cn EVAPORATED MILK WITH ENOUGH
-WATER ADDED TO MAKE 2 CUPS
3/4 c BUTTER
3/4 c SUGAR
2 ts SALT
4 EGG YOLKS PLUS ONE WHOLE EGG
-SLIGHTLY BEATEN
1 ts GRATED LEMON RIND
6 1/4 c SIFTED FLOUR
SOFTENED BUTTER AS NEEDED
Topping
1 c Flour
1/2 c Sugar
1/4 c Butter or margarine
Poppy Seed Filling
1 cn 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
(80ø) 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 425ø 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 i indentations.

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