1. Using a large bowl (you can do this in a KitchenAid mixer or Bosch universal mixer with a dough hook, or by hand), dissolve yeast and milk. Add sugar and salt, let set until bubbles form (about 10 minutes).
2. With wooden spoon add lard or poultry fat, eggs and 1 cup flour.
3. Add rest of flour slowly, beating after each addition, to form a soft dough. You want it to be a bit sticky.
4. Cover with towel. Let raise in a warm place until double in size.
5. Punch down dough and cut into golf ball sized pieces. Grease your hands before working with the dough, as it will be sticky. Palm roll the dough into balls.
6. Place balls on well greased pan or pan lined with parchment paper or reusable parchment paper and brush balls with melted oil. Let raise until dough is light (double height). Preheat oven to 375°F.
7. Press centers with fingers to form a depression, then fill depression with fruit fillings. Use pie fillings such as: blueberry, peach, apple, raspberry, prune, applesauce, poppy seed, lemon and apricot. You can use commercially prepared fillings, but most of the time I make my own. (See filling recipes below.) you want to fill them about level, not too full or they will run all over.
8. Bake at 375°F until light golden brown, about 10-12 minutes. Do not overbake! Remove from pan to cool on a wire rack. Makes around six dozen.

Fresh or Frozen Fruit Filling

1 qt fresh or frozen fruit such as raspberries, cherries, peaches, etc
4 tbsp cornstarch
1 ¼ cup sugar
Pinch of salt

In a small bowl, mix sugar, cornstarch and salt together. Combine all ingredients in top of double boiler, cook until thick stirring often. Cool until thick. If cooking in regular pan be careful not to scorch your fruit. Be sure to premix your sugar and cornstarch, or you’re likely to get lumps.

Dry Fruit Filling

Prune, peach, or apricot filling: Cook 2 lbs of dried fruit in enough water to cover until tender. Drain and pit if necessary. Then blend in ½ cup sugar, 1 teaspoon vanilla and/or ¼ teaspoon cinnamon.

Applesauce Filling

Use 1/4 cup tapioca granules for every four cups of applesauce. Add cinnamon and sweetener to taste.