Daughters in My Kitchen

Kolaches, Savory or Sweet Ingredients: Dough: 1   package   active dry yeast   (¼-ounce/7 grams/2¼ teaspoons), 1¾ teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce/18 grams) 1   cup   warm milk   (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast) 1/2   cup   unsalted butter, softened, or ¼ cup butter and ¼ cup shortening   (1 stick/4 ounces/120 grams) 2   large   eggs   (6 tablespoons/3.5 ounces/100 grams) 6   tbsp   granulated sugar   (3 ounces/80 grams) 1   tsp   table salt 1   tsp   grated lemon zest and/or ½ teaspoon ground mace or nutmeg   (optional) 4   cups   unbleached all-purpose or bread flour   (17 ounces/500 grams) Egg Wash: 1   large   egg   (beaten) 1   tsp   cream, milk, or water Cheese Topping: 16   oz   farmer cheese or cream cheese, softened   (455 grams OR 10 ounces (285 g...

Ingredients: 2 cups all-purpose flour 3/4 cup granulated sugar 1 & 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, melted and slightly cooled 1/2 cup milk 2 large eggs, lightly beaten 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup sweetened shredded coconut 1/2 cup chopped almonds Instructions: Preheat oven to 400°F. Grease or line 12  standard-size muffin cups . Whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the mixture. Set aside. In a separate bowl, combine the butter, milk, eggs, vanilla, and almond extract. Add to the well in the flour mixture, and mix just until combined. Stir in the coconut and almonds. Divide the dough among the prepared muffin cups, using 3 to 4 tablespoons of batter per cup. Bake 14 to 18 minutes, or until the muffins are golden brown and a pick inserted into the center comes out clean. Cool in the pan for about 10 minutes. Then transfer the mu...