Apricot Kolachy
Submitted by mrslerch
Traditional yeast-raised kolachy with a homemade apricot or prune puree filling. The lemon-scented dough rises light and pillowy around a sweet cinnamon-spiced center.
YIELD
24 servingsPREP
90 minCOOK
30 minREADY
120 minKolache are a Central European tradition, and this yeast-raised version produces a soft, pillowy pastry quite different from the short, buttery cookie-style kolachky. The dough carries a hint of lemon extract that lifts the overall sweetness without making it overtly citrusy.
The filling starts from scratch: dried apricots (or prunes) simmered in water until soft, then pureed with cinnamon and sugar. Cooking them yourself creates a thicker, more concentrated filling than jarred jam, and one that won’t turn watery during baking.
The double rise matters here. The bulk rise for the dough, then a 15-minute rest after filling. That second rise gives the pastry noticeably lighter texture once baked.
Each piece comes in around 98 calories, making this one of the lighter dessert options in the bread category worth adding to your rotation.
Chef Tips
- Warm water for the yeast should be around 110°F, warm to the touch but not hot enough to kill the yeast
- Knead until the dough is smooth and slightly tacky but not sticky, adding flour gradually
- Cool the apricot puree completely before filling, warm filling softens the dough and makes it hard to seal
- Watch the bake time closely after the 10-minute mark, they go from golden to over-browned quickly
Variations
- Prune filling: Stewed prunes work equally well with the cinnamon for a classic old-world flavor
- Cream cheese center: A sweetened cream cheese filling is another traditional kolache pairing if you prefer a richer center
Ingredients
Directions
Dissolve the yeast in the ¼ cup of warm water. Add the ¼ cup of sugar and margarine. When the margarine is soft, add the salt, eggs, lemon extract, ½ cup of water, and 3 cups of the flour. Beat until thoroughly blended.
Place on a floured surface and knead in extra flour to make a soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp cloth, let rise until doubled in bulk. (about 1 hour) Meanwhile, cook the apricots in the remaining ½ cup of water for 15 to 20 minutes, or until softened. Puree. Add the cinnamon and the remaining 2 Tablespoons of sugar and mix well. Cool until needed.
Punch the dough down and let rest for 5 minutes. Roll out on a floured, surface to approximately ½ inch thick and cut into 2-inch circles. Place a spoonful of the apricot (or prune) purr in the center. Place on an oiled baking sheet. Let rise for 15 minutes.
Bake in a 400℉ (200℃) oven for 10 to 15 minutes, or until browned.
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