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1
Microwave the milk in a heat proof bowl for about 30 seconds on high. Test to make sure it's hot to the touch but doesn't burn (essentially hot enough to stand) add in the powdered sugar, vanilla and fresh yeast and stir. Set aside and wait for the yeast to grow.
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2
In a stand mixer with the dough hook attachment, add the flour, salt, melted butter, oil, whole egg and yolks, lemon zest and rum. Once the milk mixture has bloomed add it to the stand mixer with all the other ingredients. Mix, first slowly then bring it up to medium speed. The dough should come together and once it is in a cohesive mixture turn the mixer up a little higher and allow the mixer to knead it for at least 10 minutes.
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3
Set the dough aside in a greased bowl, in a warm place for about an hour or until it doubles. I often turn the oven on for a literally a half minute then turn it off and place the bowl in there to allow the dough to rise.
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4
Divide the pieces of the dough (I used about 50 to 50 grams each) into 22 pieces, give or take one depending on how big or little you'd like them to be. Knead each piece into a ball and set on either a greased baking pan or on a silpat (on a pan) pressing each one down a little to flatten it out a bit and allow to rise again to double the size. Once these have risen then using a greased spoon or the bottom or a smaller glass (again greased) indent the centers of each kolac so that you have enough room to add a fruit preserve.
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5
Fill the centers with your filling of choice, traditionally this is plum preserves* or apple butter or poppy seeds. I used cherry and cheese filling**. Brush the edges with a beaten egg. Bake at 350 until golden brown along the edges (8 minutes for smaller buns; 12 minutes for larger)
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6
*plum preserves - I used plum preserves I had on hand from a couple of years ago, having cooked down fresh plums, initially adding water to help break them down then cooking them until they were a thick paste and canning them. I added just a splash of lemon juice and a very small amount of sugar so that they would remain tart. These can also be purchased in many speciality stores that carry German or Slavic foods.
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7
**Mix the cream cheese with juice of 1/2 of the lemon, zest of one lemon and 1/2 cup sugar to make the cheese filling
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8
**Mix the sour cherries with juice, cornstarch, 1-2 teaspoons lemon juice and 1/4 - 1/2 cup sugar in a saucepan while everything is cold. Heat the mixture on medium heat until you see bubbles begin to form and then set aside and allow to cool. This is the cherry mixture.
