For the Dough

1. Pour yeast into a large bowl, and add warm water.  The temperature should be like a baby’s bathwater.  Allow it to sit (active yeast will become foamy) for 3-5 minutes.  
2. Add warm whole milk, granulated sugar, and beaten egg.  Stir together with a dough whisk, or rubber spatula.  
3. Add 1 1/2 cups of flour and stir until incorporated. 
4. Add salt and butter, stir again. 
5. Add remaining 1 1/2 cups of flour gradually.  The dough should be pulling away from the sides of the bowl, but still sticky to the touch. 
6. Cover the bowl with plastic wrap, and set in a warm place to rise for 1 hour, or until doubled in size. 
7. Once the dough has risen, it may be refrigerated (keep well covered) for up to 12 hours or overnight. 
8. When you are ready to make the kolaches, pour the dough out onto a well-floured surface.  Roll the dough out 1/2 inch thick, and cut 2 1/2 inch circles out of the dough.  Re-roll excess dough, and cut again.  I got about 18 rounds from this recipe. Place them on parchment lined baking sheets.  Cover and let them rise for 45 minutes in a warm place.  

For the Filling 

1. In the meantime, make the cream cheese filling.  In a medium bowl, use an electric mixer to whisk the cream cheese, egg, powdered sugar, and vanilla extract until smooth.  Set aside. 
2. When the dough rounds have risen, preheat the oven to 375 degrees.  Use the bottom of a glass or measuring cup to press a deep well into the center of each dough round.  
3. Fill each well with about two tablespoons of cream cheese filling.  Swirl 1-2 teaspoons of raspberry preserves into the filling of each well. 
4. For a golden sheen, brush the outer rim of the dough with an egg wash (1 egg beaten + 1 teaspoon water) before baking.  
5. Bake at 375 degrees for 11-14 minutes, or until light golden brown.  Transfer to a cooling rack, and then dust with powdered sugar.