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1
Cover the dried fruit with water for 1 hour to hydrate. When the fruit is rehydrated, cook on low for 15 minutes, adding sugar, cinnamon, and lemon zest. Place in a blender and puree.
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2
Beat the cream cheese and sugar together until light and fluffy. Add the flour, egg yolk, and lemon zest.
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3
In a large bowl, combine yeast, warm milk, sugar, and 1 cup of the flour. Cover and let rise until doubled in size, about 20 minutes.
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4
Melt 8 tablespoons unsalted butter. Beat the butter together with the eggs and salt. Add eggs to flour mixture and blend. Slowly add the remaining 2 cups of the flour. The dough should be soft and moist. Knead dough for about 10 minutes on a floured surface. Put dough in a greased bowl and let rise covered until it's doubled in size-about an hour.
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5
After the dough has risen, punch it down and divide into 12 even-size pieces. In your hands, roll the pieces into balls and then flatten them to about 3 inches in diameter. Place flattened pieces in a greased baking sheet, cover, and let rise again for another half hour.
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6
Meanwhile make the fillings and mix together the flour, sugar, butter, and cinnamon for the
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7
topping.
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8
After the second rising, preheat the oven to 375u00b0F. With your finger gently make an indentation in the center of each dough ball (be careful not to flatten it too much) and fill with one tablespoon of the filling and sprinkle with
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9
. Bake for 12 to 15 minutes. While baking, melt the remaining 4 tablespoons of unsalted butter. Brush with melted butter when you take the kolaches out of the oven and serve warm.
