Apricot Kolache Recipe
Make the dough: Step 4: In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until completely incorporated and creamy (approximately 3-5 minutes). Step 5: Reduce the mixer to low and add the salt along with small additions of flour.
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In the bowl of a stand mixer with a dough hook, combine the milk, water, butter, egg, yeast, and sugar. Add most of the flour, then add the salt. Beat on a low speed for 2- 3 minutes to combine, then knead on medium- high for 5- 7 minutes. Turn the dough out onto a lightly floured surface and cover with cling wrap.
Apricot Kolachi Roll
Preheat oven to 350 degrees F. Once dough has chilled begin to roll out the dough to 1/4 inch thick. Cut into 2 inch squares and place about 1 teaspoon of apricot jam into each center. Overlap the opposite corners of the dough and pinch together. Place cookies on an ungreased cookie sheet and bake for 12-14 minutes.
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Roll into 2 inch balls, place 1 inch apart on baking sheet, cover and let rise about 30 minutes. Create hollow in middle of roll and place 1 tbs apricot preserves in middle. Bake 15 to 20 minutes at 350 F. You can easily modify this recipe by using any kind of fruit preserve, but apricot is always best when it comes to kolache.
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Instructions. 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.
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Preheat the oven to 375 degrees and move the oven rack one setting higher than the center. Take one of the discs of dough from the refrigerator and lightly flour both sides. Spread sugar on work surface (between 2 pieces of wax paper) and place dough on top and roll out to 1/8" thick.
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Traditional Apricot Kolaches with cream cheese pastry dough are within your reach thanks to this easy tutorial by Professional Pastry Chef Lindsey Farr! East.
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Cut into 1 1/2 inch squares. Place jam in the center and pinch together opposite sides. Rub a little water on the place where you pinched together in order to keep them together when baking. Preheat oven to 350 degrees F. Place the cookies on a baking sheet lined with parchment paper. Bake for 13 minutes.
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Next, make the kolaches: warm the milk in a microwave-safe bowl for about 30 seconds until lukewarm. The target temperature is 110 degrees. Once it's at precisely 110, add the yeast, sugar and ⅔ cup of the flour. Mix together well and let rise in a warm place until doubled in size.
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In a large mixing bowl, use a hand-held mixer to beat together the butter and the cream cheese until light and fluffy. Add the flour and salt. Beat into the butter mixture. Divide the cookie dough into four equal portions and flatten each portion to 1/2 inch thick. Wrap in plastic wrap and refrigerate for 2 hours.
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Chill dough for 1-2 hours. Preheat oven to 350 degrees. On a well floured surface, roll the dough out to approximately 1/8″ thick. Using a knife or a 2″ square cookie cutter, cut dough into 2″ squares. Transfer to cookie sheet. Place approximately 3/4 tsp of filling into the center of each square.
Apricot Kolaches are the Dessert and Breakfast You Need Recipe
Pre Heat Oven to 325° - 350°F. Divide dough into 3 parts and roll out each using a flour/sugar mixture on the rolling surface. Thinner dough makes for moister rolls. Spread a thin layer of filling on the dough and roll with each seam on the bottom and the ends tucked in. Seal the ends but don't put too much dough into those end tucks.
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Let sit for 5 to 10 minutes, or until foaming. In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes.
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Roll out dough onto a floured surface. Cut dough into 4-inch squares. Fill each square with approximately 1/2 teaspoon apricot jam. Take diagonal corners and fold them over the jam, to make the kolachy shape. Place the cookies onto a baking sheet lined with parchment paper. Bake cookies for 30 minutes until browned.
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Cream together until light and fluffy, about 3-5 minutes. Reduce the speed of the mix and slowly add in the flour and salt, mixing just until incorporated, but don't overmix. The dough will be soft but not sticky. Divide the dough into 4 equal parts and flatten each to ¾" thick.
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Instructions For Making Apricot Kolaches With Fresh Milled Flour. Firstly, heat up milk and butter until butter is melted, and then allow to cool to 90*F. Mill the flour. In your stand mixer bowl, add the milk/butter mixture, the sugar, salt, and about 3 cups of the flour, and then stir to combine.
