Apricot Kolache

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Eastern European foods are becoming increasingly popular in the U.S. as our population of Eastern European immigrants expands adding to the fascinating diversity of U.S. culinary culture. The Kolache Festival is a good example of this diversity.
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    • 4-1/2 cups all-purpose flour
    • 1/2 cup sugar
    • 2 envelopes RapidRise Yeast
    • 1-1/2 t salt
    • 1/2 cup water
    • 1 cup (8-oz.) sour cream
    • 1/2 cup butter or margarine
    • 2 large eggs


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.
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