Fruit-filled pastries made with a semi-sweet yeast dough.

Kolaches

2 cups milk
2 teaspoons salt
4 tablespoons vegetable shortening
1/2 cup warm water
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
2 large eggs
6 1/2 cups all-purpose flour
1 (21-ounce) can pie filling, any flavor
1/4 cup butter
3/4 cup granulated sugar

1. In a small saucepan, combine milk, salt, shortening, and 4 tablespoons sugar. Scald and set aside to cool.
2. Dissolve warm water with yeast. Set aside for 10 minutes.
3. Add well-beaten eggs to the milk mixture and mix well. Stir in the yeast mixture then stir in flour. Knead together until smooth and satiny. Place in a lightly greased bowl and let rise for about 1 hour.
4. Punch down, knead slightly, and let rise a second time for about an hour.
5. Roll the dough on a lightly floured surface and cut into 3-inch diameter circles. Place on greased cookie sheets and press an indentation in the center. Let rise until about doubled, about 30 minutes.
6. Preheat oven to 350°F (175°C).
7. Then place one spoonful pie filling in the center of each.
8. Bake for 15 to 20 minutes. Brush on melted butter and sprinkle with 1/2 cup sugar.

Makes 24 servings.