👨‍🍳 Instructions

1. 1

   In a small bowl, dissolve yeast and 1 tsp of sugar in lukewarm milk. Let stand for 5-10 minutes until foamy.

   💡 Tip: Ensure milk is not too hot, as it can kill the yeast.
2. 2

   In a large bowl, cream together softened butter and remaining sugar until light and fluffy. Beat in the egg yolk.

   💡 Tip: Using softened butter ensures a smooth dough.
3. 3

   Add the yeast mixture to the butter mixture and mix well. Gradually add flour and salt, mixing until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.

4. 4

   Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

   💡 Tip: A slightly warm oven (turned off) is a good place for dough to rise.
5. 5

   While the dough rises, prepare the filling: In a bowl, mix tvaroh, powdered sugar, and vanilla extract until smooth. If using fresh fruit, wash and prepare it.

   💡 Tip: Tvaroh can be slightly lumpy; a whisk or immersion blender can help smooth it out.
6. 6

   Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball and place on a baking sheet lined with parchment paper.

   💡 Tip: Ensure even portions for consistent baking.
7. 7

   Using your thumb or the back of a spoon, create an indentation in the center of each dough ball. Fill each indentation with about 1-2 tablespoons of the tvaroh mixture.

8. 8

   Top the tvaroh filling with your chosen fruit. Brush the edges of the dough with the beaten egg wash.

   💡 Tip: Egg wash gives the pastries a golden, shiny finish.
9. 9

   Bake in a preheated oven at 180°C (350°F) for 18-20 minutes, or until golden brown.

10. 10

    Let the kolaches cool slightly on a wire rack before serving. They are best enjoyed warm.