Round kolaches for breakfast

Instructions

1. In a large bowl, combine the yest, flour with the milk, butter, eggs, sugar, salt, and, if using, zest. Work with your hands or food processor until you make a workable dough.
2. Place in an oiled bowl and cover with foil and towel. Set aside to rise in warm place until nearly doubled in bulk, 1 hour, or in the refrigerator overnight.
3. Line a large baking sheet with parchment paper. Punch down the dough, knead briefly, form into a ball.
4. On a lightly floured surface, roll out the dough 2 cm. Cut into 5 cm rounds with a biscuit cutter.
5. Place on parchment paper-lined or greased baking sheets about 2 cm apart, cover with plastic wrap spritzed with cooking spray, and let rest at room temperature for 20 minutes.
6. Preheat the oven to 180 C. Using your thumb, press 1 large indentation into the center of each round, leaving a 1 cm wide-rim. Brush the edges with the egg yolk.
7. Spoon about 1 tablespoon topping into the indentation. Bake until golden brown - about 12-14 minutes. Transfer to a wire rack and let cool.
8. Kolaches are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.

• Servings : 15
• Ready in : 90 Minutes
• Course : Main courses
• Recipe Type : Breakfast, Freezer-friendly, Snack
• Ingredient : Apricot jam, Butter, Caw-milk, Cream cheese, Dry yest, Egg yolks, Eggs, Flour, Peach sweet jar, Philadelphia cream cheese, Salt, Sugar, Vanilla, Yogurt