Make and Bake the Kolaches

1. Sprinkle the yeast over the warm water in a small bowl, stir, and set aside to bloom. Melt the 1/2 cup salted butter in a large microwave-safe bowl, then whisk in the lukewarm whole milk and yeast mixture.
2. Transfer the mixture to a stand mixer with the whisk attachment. Sift in 3 cups bread flour; add evaporated milk, sugar, salt, eggs, and egg yolk. Beat on medium until smooth, about 1 minute. Switch to the dough hook, gradually add the remaining 3 cups flour, and beat on medium until smooth, about 2 minutes. Rest 5 minutes, then knead on medium-high until elastic and very smooth, about 10 minutes. The dough will be very soft and slightly sticky.
3. Brush the dough with 1 tablespoon melted butter. Cover and let rise until doubled, about 1 hour. Punch down, cover, and let rise until doubled again, about 30 minutes.
4. Generously flour a work surface and roll the dough into a 1-inch-thick 18x14-inch rectangle. Cut 2-inch circles and place 1 inch apart on parchment-lined baking sheets. Brush with 2 tablespoons melted butter and let rise in a warm place until almost doubled, about 20 minutes.
5. Press a small, deep indentation in each round. Fill with about 1 tablespoon filling and sprinkle with 1 to 2 teaspoons posypka. Let rise until doubled, 20 to 30 minutes.
6. Heat the oven to 350°F with racks in the upper and lower thirds. Bake until golden, 15 to 20 minutes, rotating pans halfway through. Brush with the remaining 2 tablespoons melted butter. Transfer to racks and cool completely, about 30 minutes.

Apricot Filling

1. Bring the apricots and water to a boil over medium-high heat. Reduce to medium-low and simmer until tender, about 15 minutes. Cool in the liquid for 15 minutes, then drain excess liquid.
2. Add sugar, melted butter, vanilla, and cinnamon. Puree with an immersion blender or food processor.

Cream Cheese Filling

1. Beat the cream cheese, sugar, egg yolk, and vanilla until smooth, about 1 minute, scraping the bowl as needed.

Cherry Filling

1. Combine cherries, water, lemon juice, sugar, and cornstarch in a saucepan over medium heat and bring to a boil, stirring frequently.
2. Reduce heat to low and cook, stirring often, until thick and deepened in color, 5 to 10 minutes.
3. Remove from the heat, stir in almond extract, and cool completely.

Prune Filling

1. Simmer the prunes and water until soft, about 20 minutes, then drain excess liquid.
2. Stir in sugar, lemon juice, lemon zest, and vanilla. Puree with an immersion blender or finely chop by hand.

Poppy Seed Filling

1. Mix sugar and cornstarch in a small bowl. Grind the poppy seeds in a food processor with half the milk.
2. Bring the poppy seed mixture and remaining milk to a boil over medium-high heat. Stir in the sugar mixture and simmer, stirring often, until thick, about 10 minutes.
3. Stir in almond extract and remove from the heat.

Posypka

1. Combine sugar, bread flour, and cold butter with a pastry cutter or your fingers until crumbly. Refrigerate until ready to use.