Apricot-Filled Kolaches with Lemon Glaze

    A favorite filling for kolaches, dried apricots pack a sweet-tart flavor delicately complemented by a bright lemon glaze. 

    Apricot-Filled Kolaches with Lemon Glaze
    Makes 12 kolaches
    • 1 cup (240 grams) water
    • ¾ cup (147 grams) packed finely chopped dried apricots
    • 1 cup (200 grams) granulated sugar
    • ¼ cup (60 grams) fresh orange juice
    • ¾ teaspoon (4 grams) fresh lemon juice
    • ¼ teaspoon ground cardamom
    • 1¼ teaspoons (5 grams) vanilla extract, divided
    • Kolache Dough (recipe follows)
    • 1 large egg (50 grams), lightly beaten
    • 1⅓ cups (160 grams) confectioners’ sugar
    • 5 tablespoons (75 grams) heavy whipping cream
    • 1 teaspoon (4 grams) tightly packed lemon zest
    • ½ teaspoon (1.5 grams) kosher salt
    1. In a medium saucepan, combine 1 cup (240 grams) water and apricots. Bring to a boil over medium-high heat; cook, stirring constantly, until water is absorbed and apricots are plump, 3 to 4 minutes. Stir in granulated sugar, orange juice, lemon juice, and cardamom; return to a boil, and cook until thickened, 7 to 8 minutes. (Mixture will thicken more as it cools.) Remove from heat; stir in ¼ teaspoon (1 gram) vanilla. Transfer to a medium bowl; let cool to room temperature.
    2. Preheat oven to 375°F (190°C). Line 2 rimmed baking sheets with parchment paper.
    3. Lightly punch down Kolache Dough; cover and let stand for 5 minutes. Turn out dough, and divide into 12 portions (about 81 grams each). Shape each portion into a smooth round; press fl at, and roll into a 3-inch circle. Place 6 circles on each prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when pressed, 20 to 25 minutes.
    4. Using a 4-ounce glass Mason jar or 1-cup measuring cup (2-inch diameter) dipped in flour, press down center of each dough circle to create a ½-inch-deep well. Divide apricot mixture among wells (about 30 grams each). Lightly brush dough with egg wash.
    5. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C) to 200°F (93°C), 13 to 15 minutes. Let cool on pans for 5 minutes.
    6. In a small bowl, stir together confectioners’ sugar, cream, lemon zest, salt, and remaining 1 teaspoon (4 grams) vanilla until smooth and well combined. Spoon into a small pastry bag or resealable plastic bag, and cut a ¼-inch opening in tip or corner. Drizzle onto kolaches before serving. Serve warm or at room temperature.

    Kolache Dough
    Makes enough for 12 kolaches or klobasniky
    • 4 to 4¼ cups (500 to 531 grams) all-purpose fl our, divided
    • ⅓ cup (67 grams) granulated sugar
    • 2½ teaspoons (7.5 grams) kosher salt
    • 1 (0.25-ounce) package (7 grams) instant yeast*
    • ⅛ teaspoon ground nutmeg
    • ¾ cup (180 grams) whole milk
    • ⅓ cup (76 grams) unsalted butter, softened
    • ¼ cup (60 grams) water
    • 2 large eggs (100 grams)
    1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1¼ cups (156 grams) flour, sugar, salt, yeast, and nutmeg at medium-low speed until well combined.
    2. In a medium saucepan, heat milk, butter, and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes. Add eggs; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) fl our, beating just until combined and stopping to scrape sides of bowl.
    3. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if necessary. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.)
    4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
    *We used Red Star® Organic Instant Yeast.

    Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.


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