Ham & Cheese Kolache, Czech

FOR THE HAM & CHEESE FILLING

Step 1: In a bowl, combine 1 cup diced ham, 1/2 cup shredded Swiss cheese, 1/4 cup grated Parmesan cheese, and 2 tablespoons Dijon mustard. Stir to blend well. Refrigerate until ready to use.

FOR THE EGG GLAZE

Step 2: In a small bowl, combine 1 egg white and 1 tablespoon water. Beat lightly to blend.

FOR THE KOLACHES

Step 3: In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast, and salt.

Step 4: Heat water and butter until very warm (120º to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Step 5: Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.

Step 6: Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Step 7: Divide dough into 16 equal pieces; shape each into a ball. Cover; let rest 15 minutes.

Step 8: Place balls on greased baking sheets 2 inches apart.

Step 9: Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside.

Step 10: Fill with Ham and Cheese filling.

Step 11: Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Step 12: Brush surface of dough with Egg Glaze.

Step 13: Bake at 375ºF for 15 minutes or until done. Remove from sheets; serve warm. Refrigerate leftovers.

Step 14: BAKING TIP: When you use two baking sheets or pans in the same oven, be sure to stagger them.

Step 15: Heat rises and stacking one pan directly above another causes the bottom pan to bake faster than the top.

Step 16: Bakers should also rotate the sheets (top to bottom and bottom to top) and turn the sheets 180 degrees (back to front) halfway through baking.