from Mimi Montgomery Irwin of The Village Bakery in West, TX
2 yeast cakes or 2 packages dry yeast
¼ cup lukewarm water (110–115 degrees)
1 teaspoon sugar plus ¾ cup sugar, divided
¾ cup butter or margarine
2 egg yolks
Salt to taste
6 cups flour (measure by lightly spooning into cup and leveling off)
2 cups milk (one large can evaporated milk + hot water to equal 2 cups)
10-ounce package apricots
1½ cups sugar
1 tablespoon butter
Ground nutmeg to taste
1 cup sugar
½ cup flour
¾–1 teaspoon cinnamon
2 tablespoons melted butter
Dissolve yeast in the ¼ cup water and sprinkle with 1 teaspoon sugar.
In the large bowl of a mixer, cream sugar and butter, add yolks, salt, and mix well. Add the dissolved yeast and about ½ cup flour, mixing slowly with mixer. Add all the milk and continue adding the remaining flour, using mixer or stirring by hand with wooden spoon until dough is glossy.
Cover. Let rise in a warm place until double in bulk, about one hour. Punch down; turn out onto lightly floured surface. Divide dough into two portions. Cover. Let rest 10 minutes.
After dough has rested, cut off small portions of dough (about the size of an egg), using a tablespoon and shape into balls on greased pans about 3 inches apart. Butter well. Flatten each of the balls to a 3-inch circle. Cover. Let rise in a warm place until double, about 45 minutes.
Boil apricots slowly in enough water to cover until apricots are soft and water has been cooked out. Do not overcook as fruit turns dark. Add 1½ cups sugar and mash with potato masher until well blended. Stir in butter and ground nutmeg to taste.
Mix posipka ingredients together in medium bowl until it resembles coarse meal.
With fingers, make an indention in the center of each ball and place inside indention a heaping tablespoon of apricot mixture. Sprinkle posipka topping on and bake in 375-degree oven for 15 minutes or until golden brown. Butter the kolaches upon removal from the oven.