---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Kolache with Apricot Filling
 Categories: Breads, Heritage
      Yield: 18 rolls
 
------------------BH&G HERITAGE COOKBOOK------------------
  3 1/2 c  All-purpose flour (to 4 c.)
      1 pk Active dry yeast
           * * * * *
    3/4 c  Milk
    1/2 c  Butter or margarine
    1/2 c  Granulated sugar
      1 ts Grated lemon peel
    1/4 ts Salt
      2    Eggs
           Apricot Filling (below)
           Sifted powdered sugar
 
  In large mixing bowl combine 1 1/4 cups of the flour
  and the yeast. In saucepan heat together milk, butter,
  granulated sugar, lemon peel, and salt just till warm
  (115-120), stirring constantly. Add to dry mixture in
  mixing bowl; add eggs. Beat at low speed of electric
  mixer for 1/2 minute, scraping bowl constantly. Beat 3
  minutes at high speed. By hand, stir in enough of the
  remaining flour to make a moderately soft dough. Knead
  on lightly floured surface till smooth and elastic (8
  to 10 minutes). Shape into ball. Place in greased
  bowl; turn once to grease surface. Cover; let rise in
  warm place till double (1 to 1 1/2 hours). Punch down;
  divide in half. Cover; let rest 10 minutes. Shape each
  half into 9 balls. Place balls, 3 inches apart, on
  greased baking sheets. With fingers, flatten each to 3
  1/2-inch circle. Cover; let rise till double (about 45
  minutes). Make a depression in center of each ball.
  Fill depression with Apricot Filling. Bake at 375 for
  10 to 12 minutes. Remove from baking sheets; cool.
  Dust lightly with powdered sugar.
  
  APRICOT FILLING: Mix 1 cup snipped dried apricots and
  enough water to come 1 inch above apricots. Simmer for
  15 to 20 minutes; drain. Stir in 1/4 cup granulated
  sugar, 1 tablespoon butter, and 1/4 teaspoon ground
  nutmeg.
 
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