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1
Make the pastry: In a large bowl, combine the yeast, milk, sugar and 1 cup flour.
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2
Mix well, cover and let rise until doubled in size, about 20 minutes.
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3
Melt 8 tablespoons (1 stick) of the butter.
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4
Pour into a large bowl and whisk in the eggs and salt.
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5
Add to the flour mixture and mix well.
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6
Slowly add the remaining 2 cups of flour; the dough will be soft and moist.
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7
Turn onto a floured surface and knead for 10 minutes, adding flour as necessary to make a soft workable dough.
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8
Place in an oiled bowl, cover and let rise until doubled in size, about 1 hour.
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9
Meanwhile, make your choice of filling.
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10
Make the dried-fruit filling: Place the fruit in a small saucepan and add 1/2 cup water or just enough to cover.
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11
Set aside until plumped and softened, about 1 hour.
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12
When the fruit is ready, add the sugar, cinnamon and lemon zest.
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13
Simmer over low heat for 15 minutes.
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14
Puree in a food processor or blender and set aside.
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15
Make the cream cheese filling: Using an electric mixer, beat together the cream cheese and sugar until fluffy.
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16
Add the flour, egg yolk and lemon zest.
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17
Mix to blend and set aside.
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18
After the dough has risen, punch it down and divide evenly into 12 pieces.
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19
Roll the pieces into balls and place on an oiled baking sheet several inches apart.
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20
Flatten each ball slightly so it is about 3 inches in diameter.
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21
Cover and let rise for 30 minutes.
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22
Heat the oven to 375 degrees.
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23
Meanwhile, prepare the crumble topping.
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24
For the topping: In a medium bowl, combine the flour, sugar, butter and cinnamon.
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25
Crumble with your fingers until the mixture resembles bread crumbs.
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26
Set aside.
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27
To assemble and bake the kolaches: With your finger, gently make an indentation in the center of each bun, being careful not to flatten too much.
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28
Fill with 1 tablespoon of filling and sprinkle with topping.
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29
Bake until risen and pale gold, 12 to 15 minutes.
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30
While baking, melt the remaining 4 tablespoons butter.
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31
When the kolaches are removed from the oven, brush with melted butter and serve warm.
