Instructions

Make the dough

1. Whisk 1 cup of flour with the sugar and yeast in the bowl of a stand mixer. Add milk and whisk until smooth. Set aside until bubbly, ~5 minutes.
2. Add butter, egg yolks, salt, and remaining 2 cups of flour, 1 cup at a time. When adding the second cup, add until dough starts pulling away from the sides of the bowl. Allow to rest for 5-10 minutes.
3. Knead with the dough hook with mixer on medium-low for 3-4 minutes. Dough should be smooth and tacky but not overly sticky. Cover and allow to rise until doubled, 1 1/2-2 hours.
4. Once dough has risen, punch down and divide into 12 equal pieces using a kitchen scale. Tuck seams underneath to form each piece into a ball, then roll on counter to smooth under side. Place on a baking sheet lined with parchment paper or a silicone mat evenly apart. Cover with a damp towel and allow to rise until large and puffy, ~45 minutes,
5. While dough is rising, make fillings and streusel topping.

Make the cream cheese filling

1. Combine all ingredients in a stand mixer. Beat until smooth, ~1 minute. Set aside.

Make the fruit filling

1. Berry compote

Make the streusel topping

1. Combine all ingredients until crumbly. Set aside.

Make the kolaches

1. Once dough has risen, preheat oven to 375°F. Beat yolk and milk for egg wash in a bowl for a few seconds. Brush on top of each ball of dough, wiping any excess that pools on the baking sheet.
2. Use your fingers to create a 2″ diameter circle in the middle of each ball of dough, pressing the bottoms flat.
3. Spread 1 Tbsp. of cream cheese filling in each well. Create a smaller well in the cream cheese, then top with ~1 Tbsp. of fruit filling. Sprinkle with streusel topping.
4. Bake until edges are medium golden brown, ~20 minutes.