Warm the milk to 110°F. Combine the yeast, milk, and sugar in a large bowl. Add 1 cup of flour and stir to combine. Cover with plastic wrap and let rise for 20 minutes.

Beat 8 tablespoons of melted butter together with the egg, egg yolks, and kosher salt in the bowl of a stand mixer. Add the milk and yeast mixture to the bowl and mix. Slowly add 2 cups of the remaining flour and kneed for 2 minutes on low speed. Stop the mixer periodically and scrape down the sides of the bowl. The dough should be soft and moist, but not overly sticky. If the dough is sticky, slowly add up to another ½ cup of flour, 1 tablespoon at a time.

Knead the dough using the dough hook attachment for 8-10 minutes until the dough no longer sticks to the bowl. Transfer the dough to a lightly oiled bowl, cover and let rise in a warm place for 1 hour.

Punch the dough down and divide into 12 pieces (about 75 grams each) and roll each piece into a ball. Place the dough balls on a lightly greased baking pan or parchment paper, cover with plastic wrap and let rise for 30 minutes. Meanwhile, make the fillings and topping (see below).

Using a mixer, combine the cream cheese, granulated sugar, flour, and egg yolk together.

In another bowl, mix the streusel topping ingredients together with a fork.

Gently flatten each dough ball into a disc. Grease the bottom of a ⅓ cup dry measure, press an indentation into the center of each disc and fill with a portion of the cream cheese filling. Top with 2 teaspoons of cherry preserves.

Beat the remaining egg with a tablespoon of water. Brush the egg wash onto the pastry that is not covered by cream cheese or jam. Sprinkle the topping over each kolache.

Bake for 12-15 minutes until just lightly browned. Cool for 15 minutes before serving.