Apricot Kolaches 7-3/4 to 8-1/4 cups all-purpose flour 2/3 cup sugar 1 tablespoon active dry yeast 2 teaspoons salt 2-1/2 cups milk 1 cup plus 2 tablespoons butter, cubed, divided 4 egg yolks 2 cans (12 ounces each) apricot cake and pastry filling GLAZE: 3/4 cup confectioners' sugar 1 to 2 tablespoons water In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apricot Kolaches cont. In a saucepan, heat milk and 1 cup butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg yolks; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Shape into 1-1/2-in. balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon, make a 1-1/2-in. indentation in the center of each roll; fill with about 2 teaspoons apricot filling. Melt remaining butter; brush over dough. Bake at 350° for 15-20 minutes or until Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

	Apricot Kolaches golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over rolls. Yield: About 4 dozen. Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008