In a bowl of a stand mixer, add ¼ cup of the water and sprinkle the yeast over. This will allow the yeast to proof. In 5-10 minutes you should see the yeast begin to foam and bubble. If it doesn’t discard and get a new packet (make sure the yeast isn’t expired and the water is too warm.)

Add the sugar to the yeast mixture and stir together.

Add the remaining 1 cup water, flour, eggs, butter, salt and lemon zest. Using the dough hook attachment, mix the dough together on medium speed and knead the mixture for 7 to 10 minutes. Stop once or twice to scrape down the bowl once or twice. Knead until the dough is smooth and pulling away from the sides of the bowl (dough will still be sticky and clinging to the bottom of the bowl). You may need to add up to an additional 3 Tablespoons of flour if the dough is not coming together.

Spray a large bowl with cooking spray or wipe down with a little bit of oil.

Dust a work surface lightly with flour. Scrape the dough out onto the work surface. Using a bench scraper, lift and fold the dough a few times until it moves freely.

Place the dough in the prepared bowl, turning once to coat in the oil. Cover with plastic wrap. Let the dough rise in a warm draft free place until doubled in size, about 1 hour. Or you can refrigerate the dough for up to 16 hours and bring to room temperature for 1 hour before proceeding with the kolache.

Using an electric mixer, beat together the ricotta, cream cheese, powdered sugar, egg yolk, vanilla and salt until smooth and creamy. Set aside.

In a bowl stir together the sugar, flour and melted butter until a crumbly mixture forms. Set aside.

Combine the chopped apricots an water in a small saucepan over high heat.

Bring to a boil and cook stirring continuously until the liquid has nearly evaporated. The fruit should still be slightly loose.

Remove from the heat and stir in the sugar and juice. Let cool.

Line two baking sheets with parchment paper. Generously flour a work. Scrape the dough onto the work surface.

Divide the dough into 24 equal pieces (about 45 g each).

Place 12 pieces of dough on each parchment lined baking sheet. Flatten slightly with your hand (each dough ball should be about 2 inches in diameter).

Let rise until puffy, about 30 to 45 minutes.

Near the end of the second rise, preheat the oven to 350oF (180oC) and arrange a baking rack in the top and lower third of the oven.

Using the bottom of a ¼ cup dry measuring May press a deep indentation in the center of each ball. If the indentation is too shallow, and the fillings will spill out as they bake. If the cup is sticking lightly spray the bottom of the cup with cooking spray.

Add 2 teaspoons of Filling, (either cheese or apricot) and crumble the streusel mixture over each.

Brush dough edges with egg wash.

Bake the kolaches for 20 to 25 minutes, or until golden brown, rotating the sheets halfway through baking from the top to the bottom of the oven . Remove them from the oven and cool before serving.