Kolache

Place 1/2 cup of the all-purpose flour, 3 tablespoons of the granulated sugar, and 1 (1/4-ounce) packet dry active yeast in the bowl of a stand mixer. Whisk to combine. Heat 1/2 cup of the whole or 2% milk in the microwave (about 30 seconds) or on the stovetop until warm to the touch (100°F to 110°F). Pour into the flour mixture and stir to combine. Cover and let sit in a warm place until doubled in bulk, about 30 minutes.

Meanwhile, cut 6 tablespoons unsalted butter into small cubes and place in a small microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, 30 to 60 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat.) Add 1 teaspoon of the vanilla extract and 3/4 teaspoon kosher salt and whisk to combine. Separate 2 large eggs, placing the yolks in the butter mixture and the whites in a separate small bowl. Whisk the yolks into the butter mixture until combined.

When the yeast mixture is ready, add in the egg yolk mixture and remaining 1 3/4 cups all-purpose flour. Knead with the dough hook attachment on medium speed until the dough is soft, smooth, and forms a ball, 2 to 4 minutes. Cover the bowl with plastic wrap; let rise in a warm place until doubled in bulk, 40 to 60 minutes.

Coat a 9-inch pie plate with butter, then line with parchment paper with enough overhang to clear the edge of the plate by 1/2 inch. Divide the dough into 12 pieces (about 1 1/2 ounces each), then roll each one into a smooth ball. Place in the pie plate, spacing them evenly apart. Use your finger to press a dimple into the center of each dough ball.

Cover and let rise in a warm place until doubled in size, 40 to 60 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Juice 1 medium lemon into a small bowl until you have 1 tablespoon. Add 3 tablespoons apricot, strawberry, peach, or blueberry jam, and stir to combine. (Alternatively, divide the lemon juice evenly between several bowls and add a different jam flavor to each.)

Place 4 ounces cream cheese in a medium microwave-safe bowl and microwave until very soft, 15 to 30 seconds. Add 1/4 cup sour cream, 1 tablespoon of the granulated sugar, remaining 1 teaspoon vanilla extract, and 1 pinch kosher salt; stir until combined. Transfer to a resealable plastic bag.

When the dough is ready, use your fingers to make a 1×1-inch well in the center of each proofed dough ball. Snip a 1/2-inch triangle from one bottom corner of the bag with kitchen shears. Pipe each well with the cream cheese mixture, stopping when you reach the top of the well (about 1 tablespoon each). Top each well with 1 teaspoon of the jam filling (alternate flavors if using multiple). If any filling spills over, gently widen the dough well with the back of a spoon so it fits.

Add the remaining 1 tablespoon milk and 1/2 teaspoon granulated sugar to the reserved egg whites and whisk to combine. Brush onto the exposed dough and sprinkle the brushed dough with poppy seeds.

Bake until the kolaches are golden-brown and an instant-read thermometer inserted into the thickest part not touching the filling registers at least 195°F, 20 to 30 minutes. Check after 15 minutes and tent loosely with aluminum foil if the kolaches are browning too quickly. Let cool in the pan for at least 10 minutes before serving.