We had a request for "kolaches" from Sue B. Here are some submissions:   
      
   Cream Cheese Filled Kolaches Dough   
    1 cup of milk, whole is probably best but I used reduced fat (240   
    ml)   
   5 1/2 tablespoons unsalted butter, softened plus more for   
    brushing (74 grams)   
   1/4 cup granulated sugar (50 grams) 1 large egg yolk   
   2 1/2 to 3 cups of flour (315 to 380 grams)** 1 scant teaspoon kosher salt   
   1 package Red Star Platinum yeast (or Rapid Rise)   
      
   Crumb Topping   
   1/3 cup granulated sugar (65 grams) 2 1/2 tablespoons flour (20 grams)   
   1/8 teaspoon cinnamon   
   4 teaspoons melted butter (18 grams)   
      
   Cream Cheese Filling   
   8 oz cream cheese, softened (230 grams) 1 egg yolk   
   1/4 cup sugar (50 grams)   
   Pinch of lemon zest   
   1/2 teaspoon vanilla   
      
   Instructions   
      
   1.Put the milk in a microwave-safe measuring cup and heat just until it starts   
   to boil.  Let it cool down to 130 degrees F.   
      
   2.While milk is cooling, put the 5 +' tablespoons of butter and sugar in a   
   mixing bowl and beat with a spoon.  Stir in the egg yolk, 2 cups (250 grams)   
   of the flour, salt and yeast.  Mixture will be crumbly and dry.  Gradually add   
   the milk and stir until thoroughly mixed. From this point, add remaining cup   
   of flour by quarter cups until you have a soft dough that is neither too   
   sticky nor too dry CÇô though it should be more sticky than dry because   
   kneading will remove some stickiness.   
      
   3.Put the bowl on the mixer stand and knead with the dough hook until it is   
   smooth and elastic.   
      
   4.Rub an empty mixing bowl with butter, put the dough in it, cover and let   
   rise until doubled in bulk, about 1 hour.   
      
   5.Punch dough down and turn out onto lightly floured surface. Pinch off 16   
   equal size portions and shape into little balls or blobs. Place 8 balls on   
   each of two parchment lined baking sheets.   
      
   6.Cover loosely with a greased sheet of plastic wrap and let rise for an hour.   
      
   7.While rising, mix together ingredients for the topping and filling.   
      
   8.Make an indentation in each risen ball and fill with a tablespoon of cream   
   cheese filling.  Brush gently with butter and sprinkle the topping over the   
   bun and filling.   
      
   9.Preheat the oven to 400 degrees F and let the buns sit while the oven   
   preheats.   
      
   10.Bake for about 15 to 20 minutes at 400F.   
      
   11.These are good warm or at room temperature. I like the fruit filled ones   
   warm, but prefer to let the cheese version cool down.   
      
   Carol T.--Cullman,AL   
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   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)