Apricot Kolache

In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120 to130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric nixer, 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 in a 350 degree oven for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks. Makes 24 kolaches.

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.