Kolaches

Don’t add more flour to the dough during mixing; the dough should feel sticky. When portioning and shaping it, it’s fine to dust the counter and your hands to make the dough workable, but use only as much flour as is needed.

2 LARGE EGGS PLUS 3 LARGE EGG YOLKS, ROOM TEMPERATURE

85 GRAMS (6 TABLESPOONS) SALTED BUTTER, MELTED AND COOLED

⅔ CUP WHOLE MILK, WARM (110°F)

1 TABLESPOON GRATED LEMON ZEST

390 GRAMS (3 CUPS) ALL-PURPOSE FLOUR, PLUS MORE FOR DUSTING

84 GRAMS (⅓ CUP PLUS 1 TABLESPOON) WHITE SUGAR

2¼ TEASPOONS INSTANT YEAST

½ TEASPOON TABLE SALT

subheading: FOR FILLING AND FINISHING:

8 OUNCES CREAM CHEESE, CUT INTO CHUNKS, ROOM TEMPERATURE

23 GRAMS (3 TABLESPOONS) POWDERED SUGAR

2 TEASPOONS GRATED LEMON ZEST, PLUS 1 TEASPOON LEMON JUICE

1 LARGE EGG

155 GRAMS (½ CUP) FRUIT JAM, SUCH AS BLUEBERRY, RASPBERRY, STRAWBERRY, CHERRY OR APRICOT, WELL CHILLED (SEE HEADNOTE)

subheading: FOR THE CRUMB TOPPING (OPTIONAL):

2 TABLESPOONS ALL-PURPOSE FLOUR

1 TABLESPOON WHITE SUGAR

1 TABLESPOON SALTED BUTTER, CUT INTO ½-INCH CUBES, ROOM TEMPERATURE

Directions at 177milkstreet.com

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