Microwave the milk for 20-30 seconds until it reaches 110ºF to 115ºF.

Add to a stand mixer bowl or large mixing bowl before stirring in the sugar and yeast. Rest for 10 minutes until foamy.

Stir in the salt, beaten eggs, and melted butter.

Add half the flour (2 cups) and mix with the dough hook attachment until evenly combined. Add the remaining flour and mix for another 6-8 minutes until the dough is smooth and no longer sticking to the sides of the bowl.

Form a ball of dough and place in a large, clean bowl coated with a small amount of oil. Cover with plastic wrap or a damp kitchen towel and rest for an hour in your microwave or oven until it has doubled in size.

After an hour, punch the dough down and divide into 12 pieces weighing about 75 grams each. Place the dough pieces on a half sheet pan.

Working one piece at a time, press the dough flat and into a circle slightly larger than your palm. Add 1 oz of chopped brisket and 1 piece of cheddar in the center of the dough. Fold opposite sides over, pinching together, followed by the other opposite sides. Repeat with opposite corners to fully seal and place sealed side down on the sheet pan.

Once all 12 kolaches have been filled, cover the sheet pan with plastic wrap and rest for 45 additional minutes to rise once more.

After the kolaches finish their second proof, preheat your oven to 375ºF. Mix the egg and milk together to brush on top of the kolaches. Bake for 14-16 minutes until cooked through and golden. (I like to take mine all the way to golden brown.)