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  Kolache with apricot filling
 
Yield: 18 Rolls
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3 1/2 c All-purpose flour (to 4 c.)      1 pk Active dry yeast * * * * *
3/4 c Milk      1/2 c Butter or margarine
1/2 c Granulated sugar      1 ts Grated lemon peel
1/4 ts Salt      2 Eggs
 Apricot Filling (below) Sifted powdered sugar In large mixing bowl combine 1 1/4 cups of the flour and the yeast. In saucepan heat together milk butter granulated sugar lemon peel and salt just till warm (115-120) stirring constantly. Add to dry mixture in mixing bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute scraping bowl constantly. Beat 3 minutes at high speed. By hand stir in enough of the remaining flour to make a moderately soft dough. Knead on lightly floured surface till smooth and elastic (8 to 10 minutes). Shape into ball. Place in greased bowl; turn once to grease surface. Cover; let rise in warm place till double (1 to 1 1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Shape each half into 9 balls. Place balls 3 inches apart on greased baking sheets. With fingers flatten each to 3 1/2-inch circle. Cover; let rise till double (about 45 minutes). Make a depression in center of each ball. Fill depression with Apricot Filling. Bake at 375 for 10 to 12 minutes. Remove from baking sheets; cool. Dust lightly with powdered sugar. APRICOT FILLING: Mix 1 cup snipped dried apricots and enough water to come 1 inch above apricots. Simmer for 15 to 20 minutes; drain. Stir in 1/4 cup granulated sugar 1 tablespoon butter and 1/4 teaspoon ground nutmeg.

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