3tablespoonsCountry Crock Plant Butter or butter42 grams
½of an egg yolksave other half for filling
3 to 4ozhot milkwarmed to about 130 degrees
1 1/2cupsall-purpose flour190 grams
1 1/8teaspoonsfast rising yeasthalf a packet
Cream Cheese Filling
4 ozcream cheesesoftened
In the bowl of a stand mixer, mix together the plant butter (or butter) and the sugar. Add yolk and salt and mix well. Add flour and yeast. Mix well then add ¼ cup (2 oz) of the warm milk to make what should be a pretty dry dough. Add another 2 tablespoons of milk (1 oz). It should be kind of sticky. If it is still very dry for some reason, add the remaining 2 tablespoons of milk. So far I've only had to use 3 oz of milk total.
Attach dough hook to machine and begin kneading. Dough should go from sticky to smooth and should clear the sides of the mixer while clinging to the bottom. Stop and loosen dough to check elasticity, then continue kneading. This usually takes about 4 to 5 minutes, but it depends on your mixer. The dough should feel really smooth and easy to work with.
Cover the bowl and let rise in a warm place for one hour. You can leave it in the bowl or you can do what I do and shove it in a greased 2 cup Pyrex liquid measure. That way you can really see how much it rises. Most likely it will not double, but rise about 75%.
Make the Cream Cheese Filling and the Crumble while the dough is rising. To make the cream cheese filling, beat together cream cheese and sugar, then beat in remaining half egg yolk, lemon and vanilla until smooth. To make the Crumble, melt the butter and mix it with the sugar. Stir in the flour and mix until crumbly. Set aside.
Divide dough into 6 pieces and shape into balls. Place in a greased 9 inch square or round pan about 1 inch apart. Cover loosely with plastic wrap and let rise for another hour. Make a deep indentation in each piece and fill with cream cheese mixture or preserves or a little of both. Using a pastry brush, brush with melted butter or plant butter.
Sprinkle with topping and bake in a preheated 375 degree oven for about 25 minutes. Let cool for about 20 minutes before serving. To freeze, let cool completely and seal tightly in a freezer bag. To reheat, wrap really loosely in foil and heat at 350 in a toaster oven or until warmed.
If you use salted butter or margarine, feel free to cut down on the salt a little bit. Or not! The salt from the margarine (or butter, if you use salted) doesn't make the recipe too salty.