- Dissolve yeast in the ¼ cup water and sprinkle with 1 teaspoon sugar.
- In the large bowl of a mixer, cream sugar and butter, add yolks, salt, and mix well. Add the dissolved yeast and about ½ cup flour, mixing slowly with mixer. Add all the milk and continue adding the remaining flour, using mixer or stirring by hand with wooden spoon until dough is glossy.
- Cover. Let rise in a warm place until double in bulk, about one hour. Punch down; turn out onto lightly floured surface. Divide dough into two portions. Cover. Let rest 10 minutes.
- After dough has rested, cut off small portions of dough (about the size of an egg), using a tablespoon and shape into balls on greased pans about 3 inches apart. Butter well. Flatten each of the balls to a 3-inch circle. Cover. Let rise in a warm place until double, about 45 minutes.
- Boil apricots slowly in enough water to cover until apricots are soft and water has been cooked out. Do not overcook as fruit turns dark. Add 1½ cups sugar and mash with potato masher until well blended. Stir in butter and ground nutmeg to taste.
- Mix posipka ingredients together in medium bowl until it resembles coarse meal.
- With fingers, make an indention in the center of each ball and place inside indention a heaping tablespoon of apricot mixture. Sprinkle posipka topping on and bake in 375-degree oven for 15 minutes or until golden brown. Butter the kolaches upon removal from the oven.
- Place onto a wire cooling rack and let cool.