2 pkg. yeast
1 c. water, lukewarm
½ c. sugar
1 tsp. salt
2 sticks margarine (not butter for this part); melted, cooled
1 c. water, cold
6 c. flour
1-2 cans cherry pie filling
1 can poppy seed filling
1 can apricot filling
Melt margarine and allow to cool.
Dissolve yeast, sugar, warm water in warmed mixing bowl. Mix well by hand.
Add salt, cooled melted margarine and cold water. Add eggs. Mix well on speed 2 of mixer with dough hook. Add flour 1/2 cup at a time, beating well on speed 2. After all flour is added, beat 5 min. more.
Cover dough, refrigerate 4 hours or overnight.
Roll out on floured board, rolling to 1/4" - 1/2" thick. Cut with small can or shot glass, and place on buttered or parchment lined cookie sheets. Roll remaining dough by hand. Brush with melted butter, let rise 1 1/2 - 3 hours, until double in bulk.
Make indentation in center and spoon in filling. Let rise 15 min. Bake at 415-425, 11 - 13 min. Remove from oven, brush with melted butter. Cover with waxed paper until cool. Dust with powdered sugar (optional).
Yield: 6-7 dozen