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Step 1: Combine ingredients until well blended.
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Let stand 20 min.
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Step 2: Combine butter, sugar and salt in bowl of 20-qt.
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mixer fitted with paddle attachment (or in 5-qt.
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mixer for trial recipe).
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Mix well.
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Add egg yolks, a few at a time, beating after each addition.
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Blend in zest.
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Step 3: Combine flour and dry milk; set aside.
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Add warm water, yeast mixture, and flour-dry milk mixture to mixer bowl; blend with dough hook.
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Add remaining flour; mix until a soft dough forms.
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Beat egg whites until stiff, but not dry.
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Add to dough; mix well.
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Dough will be soft, but should not be sticky.
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Add additional flour if needed.
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Cover and let rise 20 to 45 min.
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or until doubled in volume.
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Step 4: Punch dough down.
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Scale into 1 oz.
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balls and place on parchment paper-lined, greased sheet pans.
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Let rise 20 to 45 min.
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or until doubled in volume.
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Press down center of each dough ball with fingers or thumb to form a cavity.
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Place 1 cream cheese cube into each cavity.
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Top each with 1 tsp.
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preserves.
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Bake in 375 degrees F standard oven 15 min.
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Cool completely.
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Sprinkle with powdered sugar.
