Special equipment: an instant-read thermometer
For the kolache dough: Heat the milk to 100 degrees F; make sure it doesn't get too hot or it will kill the yeast. Add the sugar to the milk and whisk until dissolved. Add the yeast and whisk to combine, then transfer the mixture to a stand mixer fitted with the bread hook.
On the lowest speed, add half of the flour and mix until evenly combined. Add the salt and egg yolks and mix until fully incorporated. Slowly add half of the melted butter and mix until incorporated. Add half of the remaining flour and mix to combine, scraping down the mixing bowl with a rubber spatula. Add the remaining melted butter followed by the remaining flour and mix for 15 minutes. Cover the mixer bowl with plastic wrap and proof until the dough is "pillowy," about 30 minutes.
For the fresh fig and speck kolache: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Measure out 15 ounces of the kolache dough (reserve the remaining dough to make Boudin Kolache). Divide the dough into six 2 1/2-ounce rounds. Flatten each dough round until it is about 4 inches in diameter.
Top each disk with 2 ounces of speck, 1/2 tablespoon goat cheese, a fig half and 1/2 tablespoon of the fig preserves and transfer to the prepared baking sheet. Proof for 10 minutes, then bake until the crusts are golden, about 20 minutes.
Melt the butter in a small saucepan, add the sage and cook until fragrant. Spoon 1/2 teaspoon of the melted sage butter over each kolache and serve warm.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Andy Zubik, The Zubik House, Austin, Texas