*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Desserts                         Snacks
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            GRATED LEMON RIND
    6 1/4   c            SIFTED FLOUR
                         SOFTENED BUTTER AS NEEDED
    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
      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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