Connie’s kitchen: kolaches

Connies KitchenBy Connie Emmons

The smell of fresh baked breads or treats always makes one smile. Fall will be here soon and the baking season begins again.

I have always loved the smell of baked goods coming out of our kitchen. The anticipation of a fabulous treat coming kept us all excited and willing to help in any way we could to hurry the process along.

One of my favorites are Kolaches. The recipe I use can be filled with most anything if one dislikes apricot. I recommend using butter instead of margarine.

Kolaches

–3 1/2 to 4 cups of all purpose flour

–1 pkg yeast

–3/4 cup milk

–1/2 cup butter or margarine

–1/2 cup sugar

–1 teaspoon lemon juice

–1/4 teaspoon salt

–2 eggs

Apricot sauce

–1 cup snipped dried apricots

–1/4 cup sugar

–1 tablespoon butter

–1/4 teaspoon nutmeg

Cover apricots with water and simmer 20 minutes. Drain, stir in sugar, butter and nutmeg.

In a bowl, combine yeast and 1 1/4 cup flour. Heat milk, butter, sugar, lemon and salt to 115–120 degrees.

Add to bowl and mix well, mix in one egg at a time mixing well. Stir in enough flour to make a moderately soft dough. Knead until smooth and elastic (8–10 minutes). Place into greased bowl, cover with towel and let rise until doubled. When doubled, separate dough into two and let rest for 10 minutes. Make nine balls out of each half and place on a greased cookie sheet about three inches apart. Flatten out into a 3 1/2 inch circle. Cover, let rise about 35 minutes. Make a depression, fill with apricot sauce and bake at 375 for 10–12 minutes.

(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tenn. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)

 

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