Pour milk over butter and sugar; stir until dissolved. Cool to lukewarm. Dissolve yeast in warm water and add to milk mixture. Add salt to eggs, beat well and add to milk mixture.
Add rinds and flavoring. Add half the flour and beat until smooth. Add remaining flour, mix thoroughly and knead for about 10 minutes. Cover and set in warm place to rise about 1 hour. Punch down, brush with melted butter, cover and store in refrigerator overnight. Roll out on floured board to one-fourth inch thickness and cut into small squares. On each square, place a little of the cottage cheese filling and pinch the four ends of the square over the filling crosswise to form four eyes. Place on greased cookie sheet and brush with beaten egg yolk. Let rise until double in bulk. Bake in 350° oven for half hour.
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