METHOD

Attach the dough hook to a standing mixer. In a mixer bowl, add first five ingredients.

Heat milk & butter until it reaches 110 degrees. Place mixer on low speed, and slowly add the heated milk & butter. Once incorporated, turn speed to medium-low until combined and smooth (don't overmix or turn speed too high), about three minutes. Lightly grease a clean, large bowl with a neutral oil (vegetable spray, sunflower oil, etc.) and cover with plastic wrap and a clean towel. Allow to rise in a warm place until doubled in size, around an hour and a half or two hours. While dough is rising, prepare two baking sheets by lining with a Silpat, and make the streusel & cardamom glaze.

Once the dough has doubled in size, punch down and divide into 12 to 16 equal portions (about 3 ounces each). Using your hands, gently roll into balls (as not to engage any gluten release) and equally divide between the two prepared baking pans, allowing enough room for the balls to triple in size. Cover each baking pan with a clean towel and let rise in a dry/warm place for 45 minute to one hour. Once dough has risen, take a spoon and push down the center of the pastry until you feel the bottom of the baking pan. Add 2 Tbsp fruit preserves and repeat with remaining dough. Lightly brush withegg wash, and sprinkle streusel onto blueberry and poppy seed onto apricot. Bake until golden, about 12-15 minutes in a 350 degree Fahrenheit oven. Once pulled from oven, brush with cardamom glaze and transfer to cooling rack. Serve immediately, or transfer to a sealable container once cooled.

Kolache Glaze

Whisk all ingredients together until thick, but pourable, and lump free. Add a splash of milk to thin out, if needed. Cover & set aside.

Kolache Streusel

Combine all ingredients in a bowl. Mix with your hands until incorporated and clumping together. Set aside.