|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Prune filling||1 Cup (16 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
Use very warm water (105Â°F.
to 115Â°F.) for dry yeast; use lukewarm (80Â°F.
to 90Â°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes; then stir until dissolved.
Sift flour with sugar and salt.
Add grated lemon rind and yeast; blend in butter.
Beat egg yolks and add cream; combine with flour mixture.
Cover bowl tightly.
Knead several times and roll on lightly floured board to 1/4-inch thickness.
Cut with 2-inch cutter and place rounds on ungreased cookie sheets.
Cover, and let rise in warm place until double in bulk, for about 1 hour.
Using fingertips, make a depression in the center of each kolache.
Fill with Prune Filling.
Bake in preheated moderate oven (375Â°F.) for about 10 minutes.
While warm, spread with Confectioners' Sugar Icing.