Kolaches

Combine warm milk, active dry yeast, and sugar in the bowl of a stand mixer. Let sit for 5 minutes until foamy.

Add melted butter, eggs, and salt to the yeast mixture. Mix on low speed for 1 minute.

Gradually add flour, 1 cup at a time, mixing on medium speed until a soft, slightly sticky dough forms. Knead for 8–10 minutes until smooth and elastic.

Shape dough into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.

If using a protein filling, cook and crumble the meat until fully done; drain excess fat. Set aside to cool.

In a small bowl, combine your chosen cheese filling with cooked protein and vegetable fillings. Season with paprika or other seasonings to taste.

Punch down risen dough and divide into 12 equal pieces. Roll each piece into a ball.

Place each ball on a parchment-lined baking sheet, spacing 2 inches apart. Cover loosely with plastic wrap and let rest 15 minutes.

Using your thumb, gently press a dimple into the center of each ball, creating a shallow well about 1.5 inches wide and 0.5 inches deep.

Spoon filling (about 1.5–2 tbsp) into each dimple, leaving edges uncovered. Cover and let rise 20–30 minutes until puffy.

Preheat oven to 375°F. Brush each kolach with egg wash and sprinkle with poppy seeds or caraway seeds if desired.

Bake for 18–22 minutes until golden brown and the bottoms sound hollow when tapped.

Cool kolaches on a wire rack for 5 minutes before serving. Serve warm or at room temperature.