Heat sour cream over flame until warm, stir in sugar, salt, oleo and let cool.

Sprinkle yeast over warm water, let set until yeast is dissolved. Add to sour cream mixture. Add eggs and all flour there mix well. Does not need kneading. Put in greased bowl, cover and refrigerate over night.

Remove from refrigerator and work dough into balls and place in pan, flatten to 1/2 inch, grease and let rise for about 10 minutes, then make indentions and add fruit, sprinkle with struesel. Let rise until double in size. Bake in 350 oven until tan. When removed from oven, brush with melted butter.