Heirloom tomato and plum salad

Delight in the flavors of ripe heirloom tomatoes and juicy plums with this refreshing salad bursting with vibrant colors and fresh, tangy tastes.

Ingredients:

• 3 cups all-purpose flour, plus more for dusting
• 1/3 cup granulated sugar
• 1 (1/4-ounce) envelope active dry yeast
• 1 cup whole milk, warmed to between 100°F and 115°F
• 1/2 cup unsalted butter (110g), melted
• 3 large egg yolks
• 1 teaspoon kosher salt
• 450g sweet cherries (about 3 1/2 cups), pitted and coarsely chopped
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/8 teaspoon kosher salt
• 1 tablespoon fresh lemon juice
• 230g cream cheese, at room temperature
• 2 tablespoons powdered sugar
• 1 large egg yolk
• 1 teaspoon lemon zest
• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon unsalted butter, melted
• 1/8 teaspoon kosher salt
• 1 large egg yolk
• 1 tablespoon whole milk

Instructions:

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2. Ingredients.
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4. Prepare the dough: Combine 1 cup flour, granulated sugar, and yeast in a large bowl. Pour in warm milk, and mix well. Leave it aside until small bubbles start to form on the surface, approximately 5 minutes.
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6. Mix melted butter, egg yolks, and salt in a different bowl.
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8. Incorporate the butter mixture into the yeast mixture using a rubber spatula or wooden spoon. Gradually add the remaining 2 cups of flour, 1 cup at a time.
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10. Once you've added the second cup and it becomes too hard to mix, transfer the shaggy dough onto a lightly floured surface, and start kneading by hand until it becomes smooth and springy, which should take around 3 to 4 minutes. The dough should be slightly sticky and greasy, but not overly sticky. If it sticks to the surface, sprinkle with some flour, using as little as possible.
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12. Place the dough in a large bowl, cover it with plastic wrap, and put it in a warm place to rise until it doubles in size, which will take about 1 to 1.5 hours.
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14. Prepare the cherry filling: Combine cherries, granulated sugar, 1/4 cup water, and salt in a 2-quart saucepan. Bring it to a boil over medium-high heat, stirring until the sugar dissolves. Lower the heat to medium-low to keep a steady simmer, and cook while stirring occasionally until the liquid turns into a thick, syrupy texture, which should take approximately 25 minutes. Remove from heat and let it cool to room temperature. Stir in lemon juice.
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16. Make the streusel topping: Mix flour, sugar, butter, and salt in a small bowl until it forms crumbs. Set it aside to allow the butter to solidify. Before using, mix it again to achieve fine crumbs.
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18. Prepare the cream cheese filling: Beat cream cheese, powdered sugar, egg yolk, and lemon zest in a large bowl using an electric mixer until smooth, about 1 minute.
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20. Deflate the risen dough and divide it into 12 equal pieces (around 2 1/3 ounces each). Roll the dough pieces on the work surface with your hands to create smooth balls. Place the dough balls on a baking sheet lined with parchment paper, cover them with a damp towel, and let them rise until they double in size, which will take about 30 to 45 minutes.
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22. Prepare the kolaches: Preheat the oven to 375°F. Create 2-inch-wide wells in the center of each dough ball using your fingertips. Whisk egg yolk and milk in a small bowl. Brush the outer edges and sides of the dough with the egg wash.
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24. Add 1 tablespoon of cream cheese filling into each well. Make a smaller well in the center of the cream cheese and top each one with a dollop of cherry filling. Sprinkle with streusel topping.
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26. Bake in the preheated oven until the edges turn lightly golden brown, which should take about 20 minutes.

Summary:

• Calories: 641 kcal
• Fat: 30 g
• Protein: 12 g
• Carbs: 93 g
• Potassium: 2968 mg
• Magnesium: 144 mg