To make kolache, make a yeasted sour cream dough, refrigerate it overnight, form the dough into buns, fill them with pineapple butter filling, and top the kolache with streusel. This recipe yields 20 kolaches.
Place 1 cup sour cream in the bowl of a stand mixer. Add 1/2 cup white sugar, 1 1/2 teaspoons salt and 1/2 cup room-temperature melted salted butter. Stir the ingredients, and add 2 teaspoons instant yeast. Crack 2 eggs into the bowl, and pour in 4 cups all-purpose flour. Connect the dough hook attachment, and mix the dough until it is soft and does not contain lumps.
Spray a large mixing bowl with non-stick spray, and place the dough inside. Cover it with plastic wrap, and chill it in the refrigerator overnight.
Line two baking sheets with parchment paper. Uncover the dough, divide it into 20 equal pieces, and divide them between the baking sheets. Flatten the pieces into 1/2-inch rounds, cover them with oiled plastic wrap, and rest them for 10 minutes.
Put a saucepan on the stove over high heat, and add 20 ounces of crushed, drained pineapple. Mix 1 cup white sugar and 2 tablespoons Instant ClearJel, and stir this mixture into the pineapple when it begins to boil. Take the pan off of the burner, and stir in 2 tablespoons butter. Allow the filling to cool while you proceed with the recipe.
In a small bowl, combine 2/3 cup all-purpose flour and 1 cup white sugar. Pour in 1/3 cup melted butter, and stir the streusel topping until is crumbly.
Press the center of each dough ball to form a large, deep depression. Spoon 1 tablespoon pineapple filling into each indentation, and sprinkle the kolaches with the streusel topping. Cover the baking sheets, and let the kolaches rise for one hour.
Preheat the oven to 350 degrees Fahrenheit, and bake the kolaches for 12 to 20 minutes, until they are golden.