Dough 2 yeast cakes or 2 packages dry yeast 1/4 cup lukewarm water 1 teaspoon sugar 3/4 cup shortening or margarine 3/4 cup sugar 2 egg yolks 2 teaspoons salt 1 large can evaporated milk plus hot water to equal 2 cups milk 6 cups flour (measure by lightly spooning into cup and leveling off) melted butter for brushing Dissolve yeast in water and sprinkle with 1 teaspoon sugar. In large bowl or mixer, cream sugar and shortening or margarine together. Add yolks and salt and mix well. Add the dissolved yeast and about ‡ cup of the flour. Mix slowly with mixer. Add all the milk and continue adding the remaining flour, using mixer or stirring with a wooden spoon until dough becomes glossy. Cover; let rise in a warm place until double in bulk, about one hour. After the dough has risen, cut off small portions of dough about the size of an egg. Using a tablespoon, shape into balls and place on a greased pan about 1 inch apart. Brush with melted butter to improve flavor, cover loosely and let rise until light. Make a small indentation in each piece and place filling there. Sprinkle with topping and bake in a preheated 425-degree oven for 15 minutes. Brush the kolaches with melted butter when they come out of the oven and cool on wire racks. Kolaches are best the day they are made. Yield: 3-4 dozen kolaches, depending on size.