Apricot Kolachy
Yield
24 servingsPrep
90 minCook
30 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| ¼ | cup |
sugar
+ 2 T |
|
| ¼ | cup |
margarine
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
lemon extract
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
water
|
|
| 3 1/2-4 | cups |
all-purpose flour
|
|
| 24 | each |
apricots, dried
or prunes |
*
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 59 | ml |
sugar
+ 2 T |
|
| 59 | ml |
margarine
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
|
|
|
all-purpose flour
|
|
||
| 24 | each |
apricots, dried
or prunes |
*
|
| 2.5 | ml |
cinnamon
|
|
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.
