Kolache

Dough:

2/3 c. plus 1 ½  T. milk (warmed)

2 ¼ t. yeast

1 egg

1/3 c. sugar

1 t. salt

4 c. flour

zest of 1 lemon

1/3 c. butter, room temperature

1 egg, beaten for egg wash

     In a bowl, mix the yeast and warm milk together and set aside.  The yeast should start to foam after a few minutes.

     Add the sugar, egg, and salt to the milk and yeast.  Set the mixer on medium for a few seconds to combine.  Pour in the flour and lemon zest and slowly work the mixer up to medium speed.

     Knead until everything combines, forming a dough.  With the mixer still running at medium speed, slowly add the butter, one bit at a time.  Knead the dough until it is smooth and elastic, approximately 6 minutes.  Cover the bowl with plastic wrap or a damp towel and set in a warm place for 1 hour.

     Preheat oven to 350 degrees. When the dough has doubled in size, divide the dough into 18 equal pieces.  Shape each piece into a ball and place on a parchment lined baking tray.  Rest for 10 minutes.

     Dip a glass in flour and use the glass to make a depression in the center of each ball of dough.  Press firmly, the bottom should be thin.     

     Brush the egg wash over each Kolache.

     Fill each kolache with your filling of choice: cheese, poppy seed, or jam.

     Bake the kolache until golden brown, about 15 minutes.  Let them cool on a wire rack, dust with powder sugar, and serve warm.  The kalaches taste best the same day.