Kolaches, sweet and savory (klobasnek)

Mix the melted butter into the warm milk and beat in the egg.

Weigh the flour, yeast and salt into a bowl on a scale, add the wet ingredients and mix 2 to 3 minutes into a shaggy, sticky dough.

Cover and rest 15 minutes so the dough relaxes.

Knead 4 to 5 minutes to a smooth ball, then rise about 90 minutes until roughly doubled.

Divide into nine portions of roughly 80 g.

Sweet: thin out a portion and press an indentation with a wooden bowl; fill with a spoonful of mixed berry preserve and a small spoonful of farmer's cheese.

Brush the exterior with egg wash (better done before filling) and sprinkle with sugar.

Rise about 45 minutes while the oven heats to 400F.

variation: savory sausage kolache: thin out a portion, add kielbasa and cabbage sauteed with butter and onions, and roll it up; egg wash and black sesame seed.

variation: brisket kolache: thin out a portion, add a slice or two of brisket, serrano hot sauce, diced green chilies and cheddar, and wrap into a round ball; egg wash and cheddar on top. Keep to two to four core ingredients and don't overstuff, or it unravels in the oven.

Rise the savory ones 45 minutes, then bake 15 to 20 minutes until brown; the filled ones take a couple of minutes longer than the sweet. Cool on a rack.