Directions: |
Directions: In a large mixing bowl stir together 2 cups of the flour and the yeast. In a small saucepan heat sugar, milk, butter and salt just till warm (120º to 130º) and butter is almost melted, stirring constantly. Add to flour mixture; add sour cream and eggs. Beat with an electric mixer on low speed for 1/2 minute, scrapping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 8 to 10 minutes ). Shape into a ball and place in a lightly greased bowl; turn once to grease the surface of your dough. Cover; let rise in a warm place until double (about 1 hour).
Meanwhile, for filling, in a medium saucepan combine apricots and water. Heat till boiling; reduce heat. Cover and simmer for 12 minutes. Coll. Drain apricots, if any liquid remains. Stir in preserves. Set aside.
Punch down down. Cover; let rest for 10 minutes. On a lightly floured surface divide dough into thirds. Roll one portion of dough into a 20X8 inch rectangle. Spread with one third of the filling. Beginning from the long side, fold 1 inch of the dough over the filling. Continue folding the dough to end. Cut diagonally into 2 inch thick slices. Place on greased baking sheets. Repeat with the remaining dough and filling. Cover; let rise in a warm place till nearly double (about 40 minutes).
Bake in a 375º oven for 12 to 15 minutes or till golden. Transfer to wire racks. Cool slightly and then drizzle with vanilla glaze. Makes about 30.
Vanilla Glaze: In a small mixing bowl combine 2 cups powdered sugar, 2 tablespoons milk, 1 teas vanilla and 3 tablespoons butter. Beat until smooth. |
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