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.
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