Step 1

In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve.

Step 2

In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now.

Step 3

Gradually add enough of the remaining flour to make a workable dough.

Step 4

On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes.

Step 5

Place in an oiled bowl and turn to coat.

Step 6

Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight.

Step 7

Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.

Step 8

Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes.

Step 9

On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps.

Step 10

Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.

Step 11

Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash.

Step 12

Spoon about 1 tablespoon topping into the indentation and, if using, sprinkle lightly with the posipka.

Step 13

Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool.

Step 14

Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.

Step 15

For 12-inch round cakes: On a lightly floured surface, roll each half into a 12-inch round. Place on the prepared sheet, leaving several inches between each round. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly tripled, about 1½ hours.

Step 16

Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven).

Step 17

With a large spoon or your thumb, press 6 evenly spaced deep large triangular indentations into the dough, leaving a ½-inch-wide outer rim and between the indentations. Brush the edges with the egg wash.

Step 18

Fill each section with about 1/3 cup of 3 or 6 different toppings. If using, sprinkle lightly with the posipka.

Step 19

Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 15 to 25 minutes. Transfer to a wire rack and let cool.

Step 20

In a medium bowl, beat the cheese and sugar until smooth. Blend in the yolks, optional flour, and vanilla.

Step 21

In a nut grinder, coffee grinder, food processor, or blender, grind the poppy seeds. Grinding produces a finer texture and better flavor. In a medium saucepan, combine the poppy seeds, milk, sugar, lemon juice, salt, and optional zest. Simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Let cool. The topping can be covered and stored in the refrigerator for up to 1 week. It tastes much better than the canned stuff.

Step 22

In a bowl or large bottle, pour the water over the prunes and let stand at room temperature for several hours or overnight. In a large saucepan, simmer the prunes and water until very tender, about 30 minutes. Drain, reserving ¼ cup of the cooking liquid. To the hot prunes, add the sugar, lemon juice, cinnamon, and optional cloves and mash until smooth. Stir in the reserved cooking liquid. Let cool. The topping can be covered and stored in the refrigerator for up to 5 days.

Step 23

In a medium saucepan, simmer the apricots and orange juice over medium heat until tender, about 30 minutes. Drain. In a food processor, puree the apricots with the sugar and lemon juice until smooth. The topping can be covered and stored in the refrigerator for up to 3 days.

Step 24

In a medium saucepan, combine the sugar, cornstarch, salt, and, if using, cinnamon. Add the blueberries and lemon juice. Cook over medium heat, stirring, until the sugar dissolves. Reduce the heat to low and simmer until thickened (about 10 minutes). Let cool. (Filling can be stored in the refrigerator for up to 3 days.)

Step 25

In a medium saucepan, combine the sugar and cornstarch. Stir in the juice. Cook, stirring, over medium heat, until the mixture boils and thickens. Remove from the heat and stir in the cherries. Let cool. (Filling can be stored in the refrigerator for up to 3 days.)

Step 26

In a medium bowl, combine the sugar, flour, and optional cinnamon. Using a fork or your fingers, stir in the butter to make fine crumbs.