|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/Prune jam||1⁄4 Cup (4 tbs)|
|Confectioners icing||1 Tablespoon (Double Recipe, At Left)|
To prepare the yeast, sprinkle dry yeast or crumble cake into water. Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90 °F.) for compressed.
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, about 1 hour.
Using fingertips, make a depression in the center of each Kolache.
Fill with Prune Filling.
Bake in preheated moderate oven (375°F.) for about 10 minutes.
While warm, frost with Confectioners' Icing.