Apricot Kolache Recipe
Wonderful to look at and to eat.
3 cups all purpose flour
1 cup butter softened to room temperature
1/4 cup sugar
1/2 teaspoon salt
1 (1/4 ounce) package of active dry yeast
1/2 cup warm milk (105 to 115F)
1 teaspoon vanilla
1/2 cup apricot preserve *Note: you can use any fruit preserve you would like
1 egg, well beaten
2/3 cup powdered sugar
1 teaspoon almond extract
2 to 3 teaspoons milk
Heat oven to 350°F.
Combine flour, butter, sugar and salt in large bowl. Beat at low speed until mixture resembles coarse crumbs.
Dissolve yeast in warm milk in small bowl.
Stir in 1 egg and vanilla.
Add milk mixture to flour mixture. Beat at low speed until well mixed.
Divide dough in half. Roll out dough on lightly floured surface, one-half at a time, to 1/4-inch thickness. Cut dough into 3 to 3.5 -inch squares; top each with1 teaspoonpreserves.
Bring up 2 opposite corners of each square to center; pinch tightly to seal.
Place 2 inches apart onto greased cookie sheets; brush with beaten egg.
Bake 10-14 minutes or until golden brown. Cool completely.
Combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled kolaches.