Kolache with Apricot Filling

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Kolache with Apricot Filling Ingredients

BH&G HERITAGE COOKBOOK	1/2 c Granulated sugar
3 1/2 c All-purpose flour (to 4 c.)	1 ts Grated lemon peel
1 pk Active dry yeast	1/4 ts Salt
* * * * *	2 Eggs
3/4 c Milk	Apricot Filling (below)
1/2 c Butter or margarine	Sifted powdered sugar

Instructions for Kolache with Apricot Filling

Date: Fri, 24 May 96 07:15:37 PDT From: eboyd@shentel.net In large mixing bowl combine 1 1/4 cups of the flour and the yeast. In saucepan heat together milk, butter, granulated sugar, lemon peel, and salt just till warm (115-120), stirring constantly. Add to dry mixture in mixing bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough. Knead on lightly floured surface till smooth and elastic (8 to 10 minutes). Shape into ball. Place in greased bowl; turn once to grease surface. Cover; let rise in warm place till double (1 to 1 1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Shape each half into 9 balls. Place balls, 3 inches apart, on greased baking sheets. With fingers, flatten each to 3 1/2-inch circle. Cover; let rise till double (about 45 minutes). Make a depression in center of each ball. Fill depression with Apricot Filling. Bake at 375 for 10 to 12 minutes. Remove from baking sheets; cool. Dust lightly with powdered sugar. APRICOT FILLING: Mix 1 cup snipped dried apricots and enough water to come 1 inch above apricots. Simmer for 15 to 20 minutes; drain. Stir in 1/4 cup granulated sugar, 1 tablespoon butter, and 1/4 teaspoon ground nutmeg. Posted on MealMaster Recipes List, Digest #145, 26 May 1996

Main Ingredient: GrainsCuisine: Uncategorized

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