Combine yeast with warm water and let sit for 2 minutes.

Add almond milk, salt, and 1/4 cup sugar to the yeast mixture and whisk.

Beat 2 eggs and add to the mixture, whisking to combine.

Add 280 grams of gluten-free flour and whisk until smooth.

Add melted butter and whisk until smooth.

Add the remaining 350 grams of gluten-free flour and mix with a wooden spoon until well combined.

Cover and let rise in a warm place for 90 minutes.

Combine cream cheese, 1 egg, 1/3 cup sugar, grated lemon rind, and lemon juice in a medium bowl and whisk until smooth.

Preheat oven to 375 degrees F and line cookie sheets with parchment paper.

Pinch off 2-inch balls of dough and roll into balls.

Place dough balls on cookie sheets, at least 3 inches apart.

Cover and let rise for 15 minutes.

Flatten the dough balls to about 1.5 inches in height.

Cover and let rise for 15 minutes.

Whisk together the two egg yolks in a small bowl.

Uncover the cookie sheets and make a small well in each dough ball.

Brush the tops with egg yolks and fill the well with the cream cheese mixture.

Bake for 15 minutes, or until the edges are just beginning to brown.

Let cool on wire racks for 10-15 minutes before enjoying.