Printable | Taste of Home

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. 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.

Printed from tasteofhome.com Jul 23, 2008

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Apricot Kolaches cont.

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 golden brown. Remove from pans to wire racks to cool. Combine
glaze ingredients; drizzle over rolls.

Yield: About 4 dozen.