In the bowl of a stand mixer fitted with a dough hook, mix the yeast and warm milk together and set aside while weighing the other ingredients. The yeast should start to foam after a few minutes, otherwise the yeast might be dead.

Add the sugar, egg and salt to the milk and yeast. Set the mixer on medium for a few seconds to combine.

Pour in the flour and lemon zest, and slowly work the mixer up to medium speed. Knead until everything combines, forming a dough.

With the mixer still running at medium speed, slowly add the butter, one bit at a time.

Knead the dough until it is smooth and elastic, approximately 6 minutes.

Cover the bowl with plastic wrap or a damp tea towel and set in a warm place for 1 hour, or until the dough has doubled in size.

While the dough is rising, prepare the fillings.

For the cheese filling: In a medium bowl, combine the cottage cheese, egg yolk, powdered sugar, vanilla and raisins (if using). Set the bowl in the fridge until you’re ready to assemble the kolaches.

For the poppy seed filling: In the Czech Republic, they have grinders specifically for poppy seeds. You can use a spice grinder or an electric blade coffee grinder. The poppy seeds should be finely ground, but not turn into a paste. Combine the ground poppy seeds, milk, powdered sugar and honey in a small saucepan set over medium-low heat. Bring to a boil and continue to cook until it has thickened, about 5 minutes. Then, take the filling off the heat and stir in the ground cloves.

For the crumb topping: In a small bowl whisk together the flour and sugar. Then, use your fingertips to cut the butter into the four mixture until it looks like coarse meal. You don’t wan’t a cohesive dough.

To assemble the kolaches: Preheat the oven to 175°C (350°F). When the dough has doubled in size, divide it into 18 equal pieces (about 50g each). Shape each piece into a ball and place on a parchment lined baking tray to rest for 10 minutes.

To shape the dough: Dip a glass in flour so it won’t stick to the dough, the use the glass to make a depression in the center of each ball of dough. Press firmly, the bottom should be thin and almost transparent.

Beat an egg in a small bowl and use a pastry brush to coat the rim of each kolache.

Fill each kolache with your filling of choice: cheese, poppy seed, or jam. For some, I chose to fill them half and half with two fillings.

Sprinkle a bit of the crumb mixture on each kolache.

Bake the kolaches until golden brown, about 15 minutes. Let them cool on a wire rack and serve warm or at room temperature. The kolaches taste best the same day.