Step 1

1 For the fillings (pick one or more for your batch): For the apricot filling, combine the chopped apricots and water in a small saucepan over high heat

Step 2

2 Bring to a boil and, stirring continually, cook until the water has evaporated

Step 3

3 Remove from the heat, stir in the sugar and orange juice

Step 4

4 Let cool

Step 5

5 For the cheese filling, beat the drained ricotta, cream cheese, sugar and egg together until smooth

Step 6

6 For the streusel, combine the flour, sugar and coconut, then work the butter into the mixture with your fingers until crumbly

Step 7

7 For the kolaches: Stir the yeast into the warm water in a bowl

Step 8

8 If after a few minutes there are no bubbles on the surface, discard the mixture and remake it before continuing

Step 9

9 Warm the milk and butter in a small saucepan (or the microwave) until the butter has melted, remove from the heat and cool slightly

Step 10

10 Do not allow this mixture to boil

Step 11

11 Whisk together the sugar, eggs and orange zest in the bowl of a stand mixer fitted with a dough hook

Step 12

12 Add the salt, flour, the milk-butter mixture and the yeast mixture

Step 13

13 Beat/knead on medium speed for 7 to 10 minutes, until long strands are forming on the sides of the bowl and the dough is smooth and dotted with bubbles

Step 14

14 It will be sticky and will not form a ball, but it will start to pull away from the sides of the bowl

Step 15

15 Use cooking oil spray to lightly grease a large bowl

Step 16

16 Lightly flour the work surface

Step 17

17 Scrape the dough onto the work surface and lightly flour the surface of the dough

Step 18

18 Use a bench scraper to lift and fold the dough, turning, lifting and folding again a few times until it forms a smooth ball

Step 19

19 Place in the prepared bowl and cover with plastic wrap

Step 20

20 Place in a warm, draft-free place until doubled in size, about 1 hour

Step 21

21 For a long, slow rise, place the bowl in the refrigerator for up to 16 hours

Step 22

22 Preheat the oven to 375 degrees

Step 23

23 Line a baking sheet with parchment paper

Step 24

24 Generously flour the work surface

Step 25

25 Scrape the dough onto the work surface and press down firmly to deflate the dough

Step 26

26 Pat the dough out to a rectangle 16 by 12 inches

Step 27

27 Use a 4-inch round cutter or a glass of the same size to stamp out 12 rounds

Step 28

28 There should be very little dough remaining

Step 29

29 Each round, about the size of a plump silver dollar pancake, should weigh around 95 grams

Step 30

30 Place each round on the baking sheet, spacing them about 1 inch apart

Step 31

31 Press a deep well into each kolache with the flat bottom of a glass or a small jar

Step 32

32 Press hard as the dough is springy and will want to fight back

Step 33

33 (You may also use your well-floured fingertips to tease out a wide well for the filling

Step 34

34 ) Cover snugly with plastic wrap, and place in a warm, draft-free place until puffy, about 15 minutes

Step 35

35 Use the same flat-bottomed glass or jar to firmly press down the center of each kolache once more, then place 2 heaping teaspoons of filling (apricot, cheese, half apricot and half cheese, or Nutella) in the indentation

Step 36

36 Repeat until all the kolaches are filled, then sprinkle on the coconut streusel or chopped hazelnuts, if using

Step 37

37 Transfer the baking sheet to oven; bake (middle rack) for 25 to 30 minutes, until golden brown

Step 38

38 As soon as you take them from the oven, brush the kolaches with melted butter

Step 39

39 Serve right away, while still warm, or cool completely and follow the MAKE AHEAD directions in the headnote