Dissolve yeast with half the sugar in 1½ cups scalded milk which has been cooled to lukewarm. Add 1½ cups of the flour. Mix all together and put in warm place and let rise until bubbles appear. (1½ hours.) Add the beaten egg yolks, salt, rest of the sugar, melted and cooled lard, and the rest of the milk (lukewarm.) Beat well. Gradually add the rest of the flour, a small amount at a time, mixing well after each addition until smooth and elastic. Cover and place in a warm place. Let rise until doubled in bulk. When dough is light, stir with spoon, let rise again. Then shape into small balls about the size of a large walnut. Put into well greased baking pans, well spaced, about 15 in a 10×15 in. pan. Brush top with melted fat and let rise in warm place until light. Then in the center of each bun make a small indentation with your fingers and fill each with at least 1 tbsp. of prepared filling. Return to warm place to finish rising. Bake in a very hot oven until brown, 400 – 425 degrees for 12 to 15 minutes. Remove from oven, brush with melted fat and remove from pans.

Cook in water until they come off the pit easily. Drain them and pit. Mash well. Add 1 cup sugar, 1 tsp. vanilla, and a little cinnamon (if desired.) Prepared fillings may also be used.

Cover with water and simmer until almost dry. Drain.
Combine raisins, 3 12-oz. cans of Poppy Seed, and ¼ lb. butter.