APRICOT KOLACHES RECIPES

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk and 1 cup butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg yolks; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into 1-1/2-in. balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Using the end of a wooden spoon, make a 1-1/2-in. indentation in the center of each roll; fill with about 2 teaspoons apricot filling. Melt remaining butter; brush over dough., Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.

Steps:

• Stir in sour cream and egg yolk until fully incorporated. Turn out on to floured surface and knead dough until smooth, 3 to 4 minutes. Shape into two 3/4-inch-thick disks, wrap in plastic, and refrigerate until firm, at least 2 hours and up to overnight. Place 1/2 teaspoon apricot jam diagonally across each dough square, moisten two opposite corners of dough with water, and press together to seal. Place cookies on prepared sheets and bake until edges are light golden brown, 10 to 12 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Repeat with remaining disk, rerolling and chilling scraps.