1. If using active dry yeast, proof it by following my directions here. (While you don’t need to proof instant yeast, I always do for extra security. If you don’t want to proof your yeast, just make sure you use instant/rapid rise.)
2. Once the yeast is bubbling, add eggs, egg yolk, margarine, flour, and sea salt.
3. Once the dough comes together (meaning it pulls away from the sides of the mixer bowl, leaving no dough residue), turn off your mixer for two minutes. If you are kneading by hand, follow the same directions, kneading until it pulls away easily with no residue from the counter or pastry board. This rest gives the gluten in your flour a chance to rest.
4. After two minutes, turn mixer back on (or continue by hand) and knead for three to five minutes.
5. Remove the dough from mixer and place in a greased bowl. Cover with plastic wrap or a clean kitchen towel. Keep the dough covered (so it does not dry out) or section it out and allow to rise on a cookie sheet lined with plastic wrap and sprayed with nonstick cooking spray. Cover loosely as mentioned above.
6. Meanwhile prepare the filling and streusel.
If you don’t want to use all of the dough at once, you can separate and freeze extra dough before the first rise. To freeze, simply wrap balls of dough in plastic wrap, and place in a zip-top-style freezer bag. When you want to defrost it, simply remove from the freezer, remove plastic wrap, place in a greased bowl, and cover with plastic wrap until room temperature.