Ingredients:

  • 3 cups all-purpose flour (375 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 packet (2 1/4 teaspoons) active dry yeast (7 g)
  • 1/2 teaspoon salt
  • 1/2 cup whole milk, warmed (120 ml)
  • 1/4 cup unsalted butter, melted (56 g)
  • 2 large eggs, room temperature
  • 1 cup cream cheese, softened (226 g)
  • 1/2 cup granulated sugar (100 g)
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Warm the milk and mix with yeast; let it sit until frothy (5-10 minutes).
  2. In a large bowl, combine flour, sugar, and salt.
  3. Add melted butter and eggs to the frothy milk mixture. Whisk until combined.
  4. Gradually add the wet ingredients to the dry, stirring until a dough forms.
  5. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
  6. Place the dough in a greased bowl, cover with plastic wrap or towel, and let rise in a warm place for about 1 hour or until doubled in size.
  7. In a medium bowl, beat cream cheese until smooth; add sugar, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
  8. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  9. Roll out the risen dough on a floured surface to about 1/2-inch thick. Cut into squares (3x3 inches) and create a well in the center of each.
  10. Spoon the lemon filling into the wells.
  11. Cover the kolaches loosely and let them rise for another 30 minutes until puffy.
  12. Brush the edges with melted butter (optional) and bake for 20-25 minutes, or until golden brown.
  13. Allow to cool slightly before serving.