TENDER TEXAS PASTRY HAS CZECH ROOTS

My cream cheese filling evokes a classic Danish and comes together in a jiffy. Baked kolaches freeze well; to re-heat, stick the frozen pastry directly on the rack in a

400 degree oven and bake until hot.

FOR THE DOUGH:

1 cup milk, heated to 105 to 115 degrees

1/4 cup sugar

2 1/4 teaspoons active dry yeast

3 cups all-purpose flour, plus more for kneading 12 tablespoons (3/4 cup) unsalted butter, melted and

cooled, plus more for greasing

2 large eggs, beaten

2 teaspoons kosher salt

FOR THE CREAM CHEESE FILLING: 8 ounces cream cheese, softened 1/4 cup sugar

1 large egg yolk

1/2 teaspoon vanilla

1/4 teaspoon ground cinnamon ⅛ teaspoon ground nutmeg Pinch salt

FOR THE STREUSEL:

1/4 cup all-purpose flour

1/4 cup sugar

Pinch ground cinnamon

1 tablespoon unsalted butter, cubed, at room

temperature

Grease a large bowl with butter. Line two baking sheets with parchment paper.

In a second large bowl, stir together the milk, sugar and yeast. Stir in 1 cup of the flour, cover lightly with plastic wrap, and let sit until very bubbly, about 40 minutes.

Stir 8 tablespoons (1/2 cup) of the butter and the eggs until smooth. Stir in the salt, followed by the remaining 2 cups flour, 1/2 cup at a time, until a sticky dough forms.

Turn the dough out onto a lightly floured counter and knead, adding more flour as needed, until the dough is elastic, just barely tacky, and springy to the touch, about 10 minutes. Transfer to the greased bowl, cover lightly with plastic wrap, and let sit until doubled in size, about 1 hour.

Punch the dough down in the bowl. Turn the dough out onto a lightly floured counter and roll out to about 1/2 inch thick. Using a 2 1/2- to 3-inch biscuit cutter, cut the dough into 18 rounds. You will need to re-roll the dough once. Evenly spread the dough rounds out between the two prepared baking sheets. Cover lightly with plastic wrap and let sit until doubled in size, about 1 hour.

Meanwhile, prepare the cream cheese filling and the streusel. Using an electric mixer, beat the cream cheese and sugar on low speed until smooth, 2 to 3 minutes. Add the egg yolk, vanilla, cinnamon, nutmeg and salt. Continue to beat on low speed, scraping down the sides as necessary, until smooth, 2 to 3 minutes. Set the filling aside.

In a medium bowl, stir together the flour, sugar and cinnamon. Cut the butter into the flour mixture and, using your hands, mix thoroughly to form a sandy meal. Set the streusel aside.

Preheat the oven to 375 degrees.

Once the dough has proofed, use your fingers to create an indentation in the center of each round, leaving a 1/2-inch border around the edges. Place about a tablespoon of filling in the center of each round. Brush the edges of the rounds with about half of the remaining melted butter and sprinkle with the streusel.

Bake until golden brown, 15 to 17 minutes. Brush the edges with the remaining butter and serve hot. Makes 18 kolaches.

KATE WILLIAMS/SOUTHERN KITCHEN