INGREDIENTS

INSTRUCTIONS

APRICOT FILLING
CHERRY FILLING
From: ldurney@haverford.edu (Lewellyn Durney)
Date: 15 Nov 1994 22:51:55 -0500
This recipe for Kolacky was in the December issue of Better Homes and
Gardens.  I'm not sure how traditional it is.  --Lewellyn Durney
In a large mixing bowl stir together 2 cups of the flour and the yeast.  In
a medium saucepan heat 1 cup milk, 3/4 cup butter, sugar and salt just till
mixture is warm and butter is almost melted (120-130 deg F).
Add the milk mixture to the flour mixture.  Add egg yolks.  Beat with an
electric mixer on low to medium spped for 30 sec.  Beat on high speed for 3
minutes.  Stir in as much of the remaining flour as you can.
Turn dough onto a lightly floured surface.  Knead in enough of the
remaining flour to make a moderately soft dough that is smooth and elastic
(3 to 5 minutes). Shape the dough in a ball, place in a lightly greased
bowl and turn once to coat the top. Cover and let rise in a warm spot till
double (1 - 1
1/2    hrs).
Punch dough down.  Turn onto a lightly floured surface.  Divide in half,
cover and let rest for 10 minutes.
Shape each dough portion into 12 balls, pulling the edges under to make
smooth tops.  Place the balls three inches apart on greased baking sheets.
Flatten each ball into rounds that are 3 1/2 inches in diameter.  Cover and
let rise till nearly double (35 min).
Make a 2 in. wide indentation in each dough circle.  Spoon in about 2 Tbs.
filling.  Lightly brush milk or butter around the edges.
Bake in a 375 deg F oven for 10-12 minutes, till golden.  Cool on wire
rack, and sift powdered sugar over top.
Apricot filling: In a small saucepan combine 1 cup snipped dried apricots
and enough water to cover apricots by about 1 inch.  Bring to a boil and
reduce heat.  Cover and simmer for 10-15 min till very soft.  Drain,
reserving 2 Tbsp. cooking liquid.
In a blender or food processor combine apricots, reserved liquid, 1/4 cup
sugar, 1 tsp. lemon juice, 1/4 tsp. cinnamon, dash nutmeg.  Cover and blend
till smooth.
Cherry filling: In a mixing bowl stir together 1 cup canned cherry pie
filling, dash cardamom or allspice, 1/4 tsp. rum extract.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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