Apricot Kolaches RecipeOrigin: Czech Period: Traditional |
Ingredients
240ml warm water
Apricot Kolaches Preparation:Method:Place the warm water in a large bowl and whisk in the yeast, sugar and salt. Meanwhile, melt the butter in a pan then add the 250ml cold water and pour the mix into the yeast mixture. Whisk together then add the eggs and mix well to combine. Now add 280g of the flour and mix well before adding the remaining flour 150g at a time (beat thoroughly after each addition). Cover the bowl with a clean cloth, transfer to the refrigerator and allow to chill over night. The following day, knead the dough lightly then transfer to a work surface and tear off small pieces. Work these into walnut-sized balls then place on a lightly-gresed baking tray (set them at least 3cm apart). Grease the tops of the balls then cover with a clean cloth and set aside in a warm place to raise until doubled in volume (about 90 minutes). Meanwhile, prepare the filling. Add the apricots to a pan, cover with water then bring to a boil. Reduce to a simmer and cook for about 20 minutes, or until plump and tender. Drain then remove the pits (if any) and process in a blender until smooth. Stir-in the sugar, lemon juice and cinnamon then transfer to a saucepan and cook over medium heat until the butter has melted. Set aside to cool. When the balls are well risen make an indentation in the centre of each ball and fill with 1 tsp of the prepared and cooled filling. Transfer to an oven pre-heated to 210°C and bake for about 5 minutes, or until lightly browned. If desired, sprinkle with a little icing sugar and serve warm. |
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