Step 1
lukewarm water (105-115ºF) 1-1/2 cups
active dry yeast 3-1/2 Tbsp.
sugar 2 Tbsp. + 3/4 tsp.
Step 2
butter or margarine 3 cups
sugar 1 cup + 1 Tbsp.
salt 2 Tbsp.
egg yolks 20 each
lemon zest 3-1/2 Tbsp.
Step 3
all-purpose flour 1 qt. + 3-1/2 cups
instant nonfat dry milk 1-3/4 cups
warm water (120-130ºF) 1-1/2 qt.
all-purpose flour 3-3/4 qt.
egg whites 6 each
Step 4
PHILADELPHIA Original Cream Cheese, cut into 1/4-oz. cubes 216 pieces
apricot preserves 1 qt. + 1/2 cup
powdered sugar 1/2 cup + 1 Tbsp.
STEP 1: Combine ingredients until well blended. Let stand 20 min.
STEP 2: Combine butter, sugar and salt in bowl of 20-qt. mixer fitted with paddle attachment (or in 5-qt. mixer for trial recipe). Mix well.
ADD egg yolks, a few at a time, beating after each addition. Blend in zest.
STEP 3: Combine flour and dry milk; set aside.
ADD warm water, yeast mixture, and flour-dry milk mixture to mixer bowl; blend with dough hook. Add remaining flour; mix until a soft dough forms.
BEAT egg whites until stiff, but not dry. Add to dough; mix well. Dough will be soft, but should not be sticky. Add additional flour if needed. Cover and let rise 20 to 45 min. or until doubled in volume.
STEP 4: Punch dough down. Scale into 1 oz. balls and place on parchment paper-lined, greased sheet pans. Let rise 20 to 45 min. or until doubled in volume.
PRESS down center of each dough ball with fingers or thumb to form a cavity. Place 1 cream cheese cube into each cavity. Top each with 1 tsp. preserves.
BAKE in 375ºF standard oven 15 min. Cool completely. Sprinkle with powdered sugar.
Variation Prepare using any variety of fruit preserves.
Yield: 18 doz. or 216 servings, 1 kolache each