Sweet Dough - cooking recipe

Ingredients

1 stick oleo, melted
2 pkg. dry yeast (or three 5c yeast from bakery)
sugar
8 or 9 c. flour
2 Tbsp. sugar
2 c. warm milk
1/2 c. warm water
2 eggs
2 tsp. salt
1/2 c. sugar

Preparation

Combine
oleo
and
milk
in saucepan.
Mix yeast, warm water and
the
2 teaspoons sugar in large mixing bowl.
Beat eggs
in cup
with
fork
and
add
to oleo and milk mixture. Combine
this with
the
yeast mixture.
Now add the half cup sugar
and
salt. Gradually
add
in sifted flour until right consistency.
Usually about 8 1/2 cups of flour is sufficient. It may
appear
a little thick but the recipe is a proven one. Let
the
mixture
set
for about 15 minutes.
Mix well again until
the mixture is smooth. Let rise about 50 minutes or so depending
on
warmth
in room. After dough has risen, divide into
egg size portions with a spoon and form balls.
Place on an
oiled
baking
sheet
about
an inch apart and brush with melted butter.
Let rise until light, then make indentation in each ball of
dough for fruit.
Sprinkle with Posipka Topping. Fruits most generally used are cooked, sweetened pureed prunes or apricots
usually
spiced
mildly
with cinnamon or nutmeg. Use of spices,
optional.
Cottage
cheese is also popular for filling.
It is blended
with a dash of salt, a hint of sugar, a bit of
lemon
juice
and
grated
rind.
Over fruit filling sprinkle the
crumb
mixture,
Posipka.
Let the kolaches rise again and when
the dough is light to the touch (approximately 20 minutes), bake
in
hot
oven for about 15 minutes.
Remove from oven and
again
butter each kolache before removing from pan onto a wire cooking rack or large board.