Kolache With Apricot Filling Recipe
Yield: 18 RollsRecipe by luhu.jp
Ingredients:
BH&G HERITAGE COOKBOOK
3 1/2 cup: All-purpose flour, to 4 c.
1 package: Active dry yeast,
* * * * *,
3/4 cup: Milk,
1/2 cup: Butter or margarine,
1/2 cup: Granulated sugar,
1 tsp: Grated lemon peel,
1/4 tsp: Salt,
2: Eggs,
Apricot Filling, below
Sifted powdered sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp