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1
Scald milk and set aside to cool until lukewarm.
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2
Remove 1/2 cup of the cooled scalded milk to a small bowl, add 1 teaspoon of the sugar and stir in yeast. Let work for about 10 minutes.
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3
While yeast is working, beat the eggs, add sugar, then cream, oil, salt and the rest of the scalded milk.
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4
In large bowl have ready 6 1/2 cups flour. Make a well in the flour and add the dissolved yeast. Stir and then add in the beaten ingredients.
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5
Beat until smooth.
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6
Add 1/4 cup of flour at a time until you have a slightly sticky dough.
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7
Beat well with a wooden spoon for 5 minutes.
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8
Let dough rest 10 minutes and then stir well with wooden spoon again.
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9
Cover with a tea towel and let rise about 1 hour, until doubled in bulk.
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10
Stir down and cut off tablespoon size balls.
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11
Shape into balls and place on a greased cookie sheet about 2 inches apart.
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12
Brush with melted shortening.
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13
Let rise until doubled.
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14
Make a depression in the middle of the ball with your thumb, and press outward to form an opening for the filling about the size of a 50 cent piece, pressing the bottom paper thin without tearing the dough.
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15
Add a teaspoon of filling to each kolace and smooth out to edge of opening. I use Solo brand poppy seed filling for most as that is our favorite and cherry pie filling for the rest.
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16
Let the filled kolace rise 15-20 minutes or they will look like a volcano erupting when baked.
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17
Bake at 425 for 8 minutes until lightly browned.
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18
Remove from pan with a spatula as you would cookies and cool on wire rack. Brush kolace with melted butter as soon as removed from oven to keep the dough soft.
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19
These freeze well once they are cooled--if they last that long.
