Apricot Kolache

February 22, 2021  Online Recipe Guide Avatar

A Rich Pastry-taste from Sugar, Sour Cream and Eggs
Topped with Apricot Preserves, Flaked
Coconut and Chopped Walnuts
Best Served Warm with Hot Coffee or Tea

Makes 24 Kolaches

4-1/2 cups all-purpose flour

1/2 cup sugar

2 envelopes FLEISCHMANN’S RapidRise Yeast

1-1/2 teaspoons salt

1/2 cup water

1 cup (8-ounce) sour cream

1/2 cup butter or margarine

2 large eggs

Apricot Filling (recipe follows)

In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with 1-1/2 tablespoons Apricot Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350oF for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.

Apricot Filling: In a small bowl, combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts. Stir to blend.

Nutrition Information
Per Serving
Serving Size: one roll (1/24 of recipe)
Calories: 560; Total Fat: 25 g; Saturated Fat: 11 g;
Cholesterol: 65 mg; Sodium: 430 mg; Carbohydrates: 78 g; Dietary Fiber: 3 g; Protein: 10 g


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