Apricot-Filled Kolaches with Lemon Glaze
 
Makes 12 kolaches
Ingredients
  • 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
Instructions
  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.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/apricot-filled-kolaches-lemon-glaze/