Dough Instructions:

Activate the Yeast

• In a small bowl, sprinkle the yeast over warm water and stir to combine. Set aside to bloom.
• In a large microwave-safe bowl, melt butter (about 1 minute on HIGH). Stir to combine.
• Whisk in the lukewarm whole milk and yeast mixture.

Make the Dough

• Transfer the yeast mixture to the bowl of a stand mixer fitted with the whisk attachment.
• Sift in 3 cups of King Arthur Bread Flour, then add evaporated milk, sugar, salt, eggs, and egg yolk.
• Beat on medium speed until smooth (about 1 minute).
• Switch to the dough hook attachment and gradually add the remaining 3 cups of King Arthur Bread Flour.
• Beat on medium speed until the dough is smooth (about 2 minutes).
• Let the dough sit at room temperature for 5 minutes, then beat on medium-high speed until elastic and very smooth (about 10 minutes). Dough will be very soft and slightly sticky.

First and Second Rise

• Brush the top of the dough with 1 tablespoon of melted butter.
• Cover with plastic wrap and let rise until doubled in size (about 1 hour).
• Punch the dough down, re-cover, and let rise again until doubled (about 30 more minutes).

Shape the Dough

• Generously flour a work surface and roll the dough into a 1-inch-thick rectangle (about 18x14 inches).
• Use a 2-inch round cutter to cut circles from the dough, placing them 1 inch apart on parchment-lined baking sheets.
• Brush tops with 2 tablespoons of melted butter.
• Let rise in a warm place until almost doubled (about 20 minutes).

Fill and Assemble the Kolaches

• Use your fingers to press a small indentation in the center of each dough round.
• Fill each with about 1 tablespoon of your chosen filling.
• Sprinkle 1 to 2 teaspoons of Posypka (streusel topping) over each.
• Let rise until doubled in size (20 to 30 minutes).

Bake the Kolaches

• Preheat oven to 350°F. Position racks in the top and bottom thirds of the oven.
• Bake until golden brown (about 15 to 20 minutes), rotating baking sheets halfway through baking.
• Remove from oven and brush with remaining 2 tablespoons of melted butter.
• Transfer to wire racks and cool completely (about 30 minutes).

Fillings & Streusel Topping Instructions

Apricot Filling Instructions:

• In a heavy saucepan, bring apricots and water to a boil over medium-high heat.
• Reduce heat to medium-low and simmer until the apricots are soft and tender (about 15 minutes).
• Let cool completely in the liquid (about 15 minutes), then drain excess liquid.
• Add sugar, melted butter, vanilla, and cinnamon. Puree using an immersion blender or food processor.

Cream Cheese Filling Instructions:

• In a mixing bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth (about 1 minute).
• Scrape down the sides as needed.

Cherry Filling Instructions:

• In a medium saucepan over medium heat, combine cherries, water, lemon juice, sugar, and cornstarch.
• Bring to a boil, stirring frequently.
• Reduce heat to low and cook, stirring often, for 5–10 minutes, until the filling thickens and deepens in color.
• Remove from heat and stir in almond extract.
• Let cool completely before using.

Prune Filling Instructions:

• In a saucepan, simmer prunes and water until soft (about 20 minutes).
• Drain excess liquid, then stir in sugar, lemon juice, zest, and vanilla.
• Puree with an immersion blender or finely chop by hand.

Poppy Seed Filling Instructions:

• Mix sugar and cornstarch in a small bowl.
• Grind poppy seeds in a food processor with half of the milk.
• In a saucepan, bring the poppy seed mixture and remaining milk to a boil over medium-high heat.
• Stir in sugar-cornstarch mixture and simmer, stirring often, until thick (about 10 minutes).
• Stir in almond extract and remove from heat.

Posypka (Streusel Topping) Instructions:

• Combine sugar, King Arthur Bread Flour, and butter using a pastry cutter or fingers until crumbly.
• Store in the refrigerator until ready to use.

Powdered Sugar Glaze (Optional for Drizzling on Top of Rolls)

Mix the Glaze

• In a medium bowl, sift the powdered sugar to remove any lumps.
• Add the milk (or cream) and vanilla and almond extracts, if using.
• Whisk until smooth and pourable. The glaze should be silky and just thick enough to cling slightly to a spoon before dripping off.

Adjust Consistency

• If the glaze is too thick, add milk ½ teaspoon at a time until you reach the desired drizzling consistency.
• If it’s too thin, sprinkle in a bit more powdered sugar and whisk again.

Use Immediately

• Drizzle over cakes, muffins, cinnamon rolls, quick breads, cookies, or scones.
• For a thinner, more transparent glaze (ideal for donuts or light icing), use more milk.
• For a thicker, opaque finish (great for bundt cakes or layered desserts), use less milk.