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Prune and Cherry Danish Kolaches
1 pkg. dry yeast and 1/4 cup warm water and 1 tbsp. sugar, 3/4 cup milk, 1/3 cup sugar, 1/3 cup shortening, 1 tsp. salt and 1/8 tsp. ground nutmeg, 4 cups flour, 2 eggs, prune filling (see below) and melted butter, set aside

Preheat oven to 365 or 375 degrees (see below) *

Soften yeast in 1/4 cup warm water along with 1 tbsp. of sugar, set aside. In small saucepan stir in the milk, sugar, shortening, salt and nutmeg, heat until the shortening has melted then set aside to cool to lukewarm. Add this into your mixer and beat in 1 cup of the flour for 1 minute, add the yeast and eggs, continue to beat well. Gradually add approximately 2 1/2 cups of flour to make a soft dough. Turn out on floured surface, gradually knead in rest of flour, knead 5 to 10 minutes until smooth and elastic. Place in a lightly greased bowl and lightly grease top of dough surface. Cover, let rise in a warm place for about 2 hours and dough has doubled in size. Punch down the dough, cover and let rest for 10 minutes. Shape in 24 balls. Place on greased baking sheets about 2 inches apart. Cover and let rise till doubled, for about 1 hour. Make depression in center of each and fill with 1 or 2 tsp. of prune filling, do not overfill. You may also flatten the ball of dough into a small or large square and add desired filling, fold over alternate corners, pinching dough to seal seams together. I lightly wet edges of dough with water to help seal the dough together. Let rise for 30 to 45 minutes.
*Bake in 365 or 375-degree oven for 10 to 15 mins or until golden. Watch so they don’t get too brown. Lightly brush tops with melted butter. Remove to wire racks to cool. Depending on size, makes approx. 24 large or 35 smaller kolaches.
PRUNE FILLING: In a saucepan, cook 1 cannister of pitted prunes in water, cover with water about 1 inch above prunes. Cover partially and bring to boil and simmer for about 25 minutes. They should be soft. Drain well, use immersion blender and beat in 1/4 cup of sugar and 1/2 tsp. cinnamon. Set prune filling aside to cool before adding to the dough. (I like to make it the night before and keep in refrigerator.)
OPTIONS: I sometimes like to use chopped fresh or canned cherries or peaches mixed in along with cherry or peach jam for the filling. You can also glaze the top with a cream cheese glaze mixture to give it a cherry Danish look and taste.
BUNS: Bake 350 to 375 for approx. 10 to 15 mins. or until golden brown. Because of oven temp. and the size of your buns, times can vary and you’ll need to check often so they don’t brown quickly.