RECIPE: Rec: Apricot Kolaches

RECIPE:
M

melissa-dallas

Well-known member
This recipe is from a friend who used to own a kolache bakery in a town near here with a large Czech community.

Village Bakery at West Apricot Kolaches

1 pkg yeast

1/4 cup warm water

3/4 cup milk

1/2 cup butter

1/4 cup sugar

1 tsp salt

3 3/4 to 4 1/4 cups flour

2 eggs

Dissolve yeast in 1/3 cup water.

Warm milk, butter & sugar together until butter melts. Cool to lukewarm.

Add to 3 3/4 cup flour and salt. Add eggs. Beat in. Add just enough additional flour to form soft dough. Put in greased bowl and cover. Let rise 1 to 1 1/2 hours. Punch & divide in two.

Rest 10 minutes

Shape each half into 9 balls. Put 3" apart on greased sheet and flatten to

3" circles. Rise 45 minutes, covered. Make depression, fill with heaping tablespoon filling. Bake at 375 for 12 - 15 minutes.

Apricot Filling

2 cups coarse snipped dried apricots.

Cover with water by 1 inch. Simmer 10 minutes, then drain. Stir in 1/3 cup

sugar, 1 tablespoon butter & 1/2 tsp. nutmeg.

 
Melissa, does your friend have any comments about sulfured versus unsulfured apricots?

I admit to loving the color of sulfured apricots, but was torqued toward using unsulfured ones after reading a recipe long ago in Gourmet that insisted the flavors were incomparable.

But I do miss that lovely color.

 
She owned this bakery years ago. I doubt seriously unsulphured were even widely

available in Texas then. I'd never even seen them until the early nineties when I moved to Dallas and went to Whole Foods.

 
What about using half and half or some other proportion? My husband

loves apricots, but will only eat the ones that are unsulfured, the uglier and drier the better. When I get near a TJ's I stock up on them for him.

 
Kolaches are made with lots of fruits, even dark ones like blackberries, so I would try the

unsulfured since some of the fruits are dark anyway. Sprinkle with powdered sugar just before serving if it's too icky.

 
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