Directions

1. 1

   In a medium bowl, combine the sliced strawberries with 1 tablespoon of sugar and the lemon juice. Toss gently and set aside to macerate for 15 minutes, allowing the berries to release their natural juices.

2. 2

   In a small bowl, dissolve the active dry yeast in the warmed milk with 1 teaspoon of sugar. Let sit for 5 minutes until foamy.

3. 3

   In a large mixing bowl, whisk together the flour, remaining sugar (17.25 tablespoons), and salt.

4. 4

   Create a well in the center of the dry ingredients. Pour the yeast mixture into the well, then add the egg yolk and softened butter.

5. 5

   Mix until a soft dough forms, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.

6. 6

   Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 45 minutes to 1 hour until doubled in size.

7. 7

   Punch down the dough and divide into 16 equal pieces. Shape each piece into a ball, then place on parchment-lined baking sheets, spacing them 2 inches apart.

8. 8

   Cover the shaped dough with a damp cloth and let rise for 30 minutes until puffy.

9. 9

   Using your thumb or the back of a small spoon, press a shallow indentation into the center of each kolache, creating a well for the filling.

10. 10

    Drain the strawberries, reserving the juices, and spoon a small amount of strawberries and their juices into each well.

11. 11

    Preheat your oven to 375°F. Brush the kolaches lightly with the melted butter.

12. 12

    Bake for 15 to 20 minutes until golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.