Kolaches with wild persimmon jam and turkey boudin klobasneks

Melt the lard into the warm milk and let it cool a little.

Crack in the three cold eggs.

Mix the flour with the salt, yeast and sugar; make a well, add the wet to the dry and bring together into a shaggy dough.

Let sit 10 to 15 minutes, covered, so the liquid is absorbed and the flour hydrated.

Knead on the surface until smooth and pliable, pushing firmly outward, turning and folding; add flour only if needed. It is ready when it bounces back and the gluten can be seen stretching across the surface.

Rise in a bowl in a warm place 60 to 90 minutes, then punch down.

For the streusel, mash the room-temperature butter with the cup of flour and cup of sugar to a coarse meal, pea-sized at the largest.

Portion the dough at about two ounces each; form nine into round balls for the sweet kolaches, stretching the dough over itself and sealing the seams underneath.

On a little bench flour, roll the sweet ones to about half an inch and let them rise a little so they can be indented.

Roll the savory ones thinner, about five inches; put about two tablespoons of boudin in the middle, gather the dough around, pinch closed and turn over.

Brush the savory ones with egg wash and top each with one chili.

Egg wash the sweet ones, indent the middle, fill with about a heaping tablespoon of persimmon jam and top with about a heaping tablespoon of streusel, over the dough as well.

Cover and rise in a warm spot until almost doubled, about 30 minutes.

Bake at about 325, checking at 30 minutes and rotating at about 15; done at about 35 minutes, nicely brown.

Cool about 20 minutes before eating.