Combine cream cheese, egg yolk, sugar and vanilla until blended thoroughly. Set aside in refrigerator.

For poppy seed filling: combine all ingredients and cook until thickened, stirring constantly. Set aside to cool.

Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary.

When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour.

Flatten balls slightly with the palm of your hand and make a depression in center with your thumb. Fill with 1 tablespoon of filling of choice or a combination of fillings. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375degrees F(190 degrees C).

Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with 1/4 cup melted butter. Cool on wire rack.