109 bake from scratch
APRICOT-FILLED KOLACHES
WITH LEMON GLAZE
Makes 12 kolachesA favorite fi lling for kolaches, dried
apricots pack a sweet-tart fl avor delicately
complemented by a bright lemon glaze.
(Photo on page 107.)1 cup (240 grams) water
¾ cup (147 grams) packed fi nely
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 on page 108)
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- 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. - Preheat oven to 375°F (190°C). Line
2 rimmed baking sheets with parchment
paper. - 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 puff ed
and dough holds an indentation when
pressed, 20 to 25 minutes. - Using a 4-ounce glass Mason jar or 1-cup
measuring cup (2-inch diameter) dipped in
fl our, 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. - 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.- 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.
RED PLUM JAM & CREAM
CHEESE KOLACHES
Makes 12 kolachesWith a nod toward the original kolaches that
made use of cottage cheese and povidla, or
plum butter, this kolache recipe has a fl avor
of both the New and Old Worlds. (Photo on
page 107.)5 ounces (142 grams) cream cheese,
softened
4½ tablespoons (54 grams) granulated
sugar, divided
1 large egg yolk (19 grams)
⅓ cup (42 grams) plus 2 teaspoons
(6 grams) all-purpose fl our, divided
½ teaspoon (3 grams) vanilla bean paste
Kolache Dough (recipe on page 108)
½ cup (160 grams) red plum (damson)
jam
1 large egg (50 grams), lightly beaten
⅛ teaspoon kosher salt
⅛ teaspoon ground cinnamon (optional)
2 tablespoons (28 grams) unsalted
butter, melted- In a medium bowl, beat cream cheese with
a mixer at medium speed until smooth,
30 seconds to 1 minute. Add 2 tablespoons
(24 grams) sugar, egg yolk, 2 teaspoons
(6 grams) fl our, and vanilla bean paste; beat
at medium speed until smooth and well
combined, stopping to scrape sides of bowl. - Preheat oven to 375°F (190°C). Line
2 rimmed baking sheets with parchment
paper. - 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 puff ed
and dough holds an indentation when
pressed, 20 to 25 minutes.- Using a 4-ounce glass Mason jar
or 1-cup measuring cup (2-inch diameter)
dipped in fl our, press down center of each
dough circle to create a ½-inch-deep well.
Divide cream cheese mixture among wells
(about 13 grams each). Top with jam (about
12 grams each). Lightly brush dough with
egg wash. - In another medium bowl, whisk together
salt, cinnamon (if using), and remaining
2½ tablespoons (30 grams) sugar. Stir in
melted butter; fold in remaining ⅓ cup
(42 grams) fl our just until combined.
Crumble mixture over kolaches. - 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. Serve warm or at room
temperature. - Make a ½-inch-deep well.
- Divide apricot mixture among wells.