Scald milk and allow to cool to lukewarm.

In a small bowl, combine 1/2 cup cooled milk, 1 teaspoon sugar, and yeast. Let sit for 10 minutes to activate.

In a separate bowl, beat egg yolks and egg. Add remaining sugar, heavy cream, cooking oil, salt, and the rest of the scalded milk. Mix well.

In a large bowl, place 6 1/2 cups flour and make a well in the center.

Pour the yeast mixture into the well and stir. Then add the egg mixture.

Beat until the dough is smooth.

Gradually add up to 1/4 cup of flour until the dough is slightly sticky.

Beat the dough with a wooden spoon for 5 minutes.

Let the dough rest for 10 minutes, then stir again with a wooden spoon.

Cover the dough with a tea towel and let rise for about 1 hour, or until doubled in bulk.

Stir down the dough and cut off tablespoon-sized portions.

Shape each portion into a ball and place on a greased cookie sheet, about 2 inches apart.

Brush the dough balls with melted shortening.

Let the balls rise until doubled in size.

Make a depression in the center of each ball with your thumb, pressing outward to create a well for the filling.

Add a teaspoon of poppy seed or cherry filling to each kolache, smoothing it out to the edge of the opening.

Let the filled kolache rise for 15-20 minutes.

Bake at 425°F (220°C) for 8 minutes, or until lightly browned.

Remove from the pan with a spatula and cool on a wire rack.

Brush the baked kolache with melted butter immediately after removing from the oven.