Best Bohemian Kolaches

8 teaspoons dry yeast, dissolved in 1 cup warm water
    and 3 tablespoons granulated sugar
3 cups 2% milk, scalded
1/2 cup (1 stick) butter or margarine
1 1/2 cups granulated sugar
2 eggs
1 1/2 teaspoons salt
10 to 11 cups flour (don't make dough too stiff)

Dissolve yeast in water until foamy.

Heat milk, pour over butter and sugar. Stir until melted. Add 2 cups flour, then beat until smooth. Add yeast, eggs and salt. Add flour until a soft ball forms. Grease top; let rise. Punch down and let rise again.

Stretch dough on floured board to about 1/2-inch thickness. Cut into rounds using a soup can. Put on greased pans and let rise. When nice and puffy, make indentations in center and fill with favorite filling like prune, apricot, cottage cheese or poppy seed. When risen to a nice puffy look, bake at 375 degrees F until a golden color.

Prune Filling:
1 pound pitted prunes
Sugar to taste
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

Cook prunes until soft. Grind and add sugar, vanilla extract and cinnamon. Stir well.

Apricot Filling:
1 pound apricots
Sugar to taste

Cook apricots until soft. Grind and add sugar. Sweeter is better. Stir well.

Cottage Cheese Filling:
1 (16 ounce) container cottage cheese
1 egg yolk
1/2 teaspoon lemon juice
Dash of nutmeg
4 tablespoons flour
1/2 cup raisins
1 teaspoon flour
3/4 cup granulated sugar

Put cottage cheese in blender. Add egg yolk, lemon juice, nutmeg and 4 tablespoons flour and blend some more. Take out of blender and add raisins. Sprinkle with 1 teaspoon flour and sugar.

Poppy Seed Filling:
1 (2 pound) container poppy seed filling from a bakery
1 egg yolk
1/4 cup granulated sugar
Cream

Mix together. Use enough cream to make it easier to put into kolaches.