1. In the bowl of a stand mixer, combine the gluten-free flour, sugar, instant yeast, and salt. Whisk briefly to combine.

2. Add the warm milk, melted butter, eggs, and vanilla extract. Mix on low speed until combined, then increase to medium-high speed and beat for 3-4 minutes. The dough will be sticky and resemble thick cake batter—this is normal for gluten-free yeast dough.

3. Scrape down the sides of the bowl. Cover tightly with plastic wrap and let the dough rise in a warm, draft-free spot for about 1 hour, or until puffed and nearly doubled in size.

4. While the dough rises, prepare the filling. For cheese filling: Whisk together cream cheese, sugar, egg yolk, and lemon zest until smooth. For crumb topping: rubbing the cold butter into the sugar and flour with your fingers until coarse crumbs form. Refrigerate both until needed.

5. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

6. Grease your hands with oil or butter. Scoop about ¼ cup of dough at a time and gently roll/shape it into a smooth ball. Place the balls on the baking sheet about 2 inches apart.

7. Using your thumb or the back of a measuring spoon (greased), press a deep indentation into the center of each dough ball to create a well for the filling.

8. Spoon about 1 tablespoon of cream cheese filling or fruit jam into each indentation. (You can also do half cheese, half fruit!).

9. Sprinkle the edges of the kolaches generously with the crumb topping.

10. Bake for 15–18 minutes, or until the edges are light golden brown and the dough is set.

11. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm.