2 cakes of yeast
1 cup lukewarm water
1 cup butter or 1/2 cup butter & 1 stick oleo
1/2 cup sugar
1 teaspoon salt
1 cup cool water
3 unbeaten eggs
6 cups of flour (more or less)
Dissolve yeast in lukewarm water. Place melted butter, sugar, cool water, and eggs in a large mixing bowl, mix well, then add yeast, flour and beat until dough shines. Place in a warm room and let rise until double in size.
Spoon out and make balls; then place on a greased cookie sheet, grease with melted oleo, let rise again.
Depress the center of each ball and fill with their apricot, pure, cherries, or poppyseed. You may use prepared fillings, or use another type of filling to suit your taste.
Let rise again for about 10 minutes. Bake in a 425-degree oven until golden brown. Brush over lightly with melted butter.
Mrs. Henrietta Martin
A handwritten copy of the same recipe also appears in one of the Verdin recipe books.