Recipe - Kolache With Apricot Filling

1 Pkg yeast
1 One half cup Milk, scalded and cooled
to 80F
One half cup Sugar
1 One fourth teaspoon Salt
2 Eggs
7 cup Flour
One half teaspoon Mace
Grated rind of 1 lemon
Three fourths cup Shortening

1. Crumple yeast into bowl 2. Add milk which has been
scalded and cooled to 80F 3. Add sugar and salt. Stir
to dissolve. 4. Beat the eggs well. Add the beaten
eggs. 5. Sift flour once before measuring. Spool
lightly into cup to measure. 6. Add the mace and lemon
rind to the flour, then add all the flour to the
liquid, at once, working it in thoroughly with your
hands. 7. Work in the softened shortening. 8. When the
dough is well mixed, knead gently in bowl or on
lightly floured board until smooth. 9. Round up and
set to rise in a well greased bowl. Cover bowl and
keep dough at 8085F until doubled in bulk, about 2
hours. 10. Remove dough from bowl and round up on a
lightly floured board.
Cover and allow to loosen up for 15 minutes. 11.
Shape into desired shapes. (I.e. roll out, wrap the
fillings
in the dough, etc.) 12. Let the kolache rise again
until not quite doubled in bulk,
about 3040 minutes. 13. Brush top with solution of
1 egg yolk slightly beaten and
diluted with One half cold water. 14. Bake 2025 minutes
in 400F oven. 15. When done baking, rub the crust with
butter.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini