Kolache

• Step 1
• 1-1/2 cups lukewarm water (105-115 degrees F)
• 3-1/2 Tbsp. active dry yeast
• 2 Tbsp. sugar
• Step 2
• 3 cups butter or margarine
• 1 cup sugar
• 2 Tbsp. salt
• 20 each egg yolks
• 3-1/2 Tbsp. lemon zest
• Step 3
• 1 qt. all-purpose flour
• 1-3/4 cups instant nonfat dry milk
• 1-1/2 qt. warm water (120-130 degrees F)
• 3-3/4 qt. all-purpose flour
• 6 each egg whites
• Step 4
• 216 pieces PHILADELPHIA Original Cream Cheese, cut into 1/4-oz. cubes
• 1 qt. apricot preserves
• 1/2 cup powdered sugar

1. Step 1: Combine ingredients until well blended.
2. Let stand 20 min.
3. Step 2: Combine butter, sugar and salt in bowl of 20-qt.
4. mixer fitted with paddle attachment (or in 5-qt.
5. mixer for trial recipe).
6. Mix well.
7. Add egg yolks, a few at a time, beating after each addition.
8. Blend in zest.
9. Step 3: Combine flour and dry milk; set aside.
10. Add warm water, yeast mixture, and flour-dry milk mixture to mixer bowl; blend with dough hook.
11. Add remaining flour; mix until a soft dough forms.
12. Beat egg whites until stiff, but not dry.
13. Add to dough; mix well.
14. Dough will be soft, but should not be sticky.
15. Add additional flour if needed.
16. Cover and let rise 20 to 45 min.
17. or until doubled in volume.
18. Step 4: Punch dough down.
19. Scale into 1 oz.
20. balls and place on parchment paper-lined, greased sheet pans.
21. Let rise 20 to 45 min.
22. or until doubled in volume.
23. Press down center of each dough ball with fingers or thumb to form a cavity.
24. Place 1 cream cheese cube into each cavity.
25. Top each with 1 tsp.
26. preserves.
27. Bake in 375 degrees F standard oven 15 min.
28. Cool completely.
29. Sprinkle with powdered sugar.

water, active dry yeast, sugar, butter, sugar, salt, egg yolks, lemon zest, allpurpose flour, milk, warm water, allpurpose flour, egg whites, philadelphia original cream cheese, apricot preserves, powdered sugar

Taken from www.kraftrecipes.com/recipes/kolache-164921.aspx (may not work)