Kolaches with Apricot Filling
3 1/2 – 4 cups all-purpose flour
1 package active dry yeast
3/4 cup milk
1/2 cup butter
1/2 cup granulated sugar
1 tsp. grated lemon zest
1/4 tsp. salt
2 eggs
Apricot Filling (recipe follows)
Sifted powdered sugar
In large mixing bowl combine 1 1/4 cups flour and the yeast. In saucepan heat together milk, butter, sugar, lemon zest and salt just until warm (115-120 degrees), stirring constantly.
Add warm mixture to dry mixture and stir briefly. Add eggs and beat at low speed for 30 seconds, scraping bowl constantly. Increase speed to high and beat for 3 minutes.
By hand, stir in enough of the remaining flour to make a soft dough. Pour out to lightly floured surface and knead 8-10 minutes until smooth and elastic. Shape into ball and place in greased bowl, turning once so greased side is up. Cover and let rise in warm place 1-1 1/2 hours until double in volume.
Punch down and divide in half. Cover and let rest 10 minutes. Shape each half into 9 balls. Place balls 3 inches apart on greased baking sheet. With fingers, flatten each to 3 1/2-inch circle. Cover and let rise until double again, about 45 minutes. Make a depression in center of each ball. Fill depression with Apricot Filling or roll dough in square and fill center, folding 2 corners over the center.
Bake at 375 degrees for 10-12 minutes. Remove from baking sheet and cool. Dust lightly with powdered sugar. Makes 18
Apricot Filling
Place 1 cup diced dried apricots in saucepan and add enough water to cover with 1-inch of water. Simmer for 15-20 minutes. Drain and stir in 1/4 cup granulated sugar, 1 Tbsp. butter and 1/4 tsp. ground nutmeg. Mix well.
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