Ingredients Jump to Instructions ↓

  1. 1 tb Active Dry Yeast

  2. 1/4c Lukewarm Water (105 to 110 degrees)

  3. 1/4c

  4. 2 tb Sugar

  5. 1/4c Margarine

  6. 1/2ts Salt

  7. 2 Eggs

  8. 1/2ts Lemon Extract

  9. 1 c Water

  10. 3 1/2 To 4 c Flour

  11. 24 Dried Apricots -or- Prunes

  12. 1/2ts Ground Cinnamon

Instructions Jump to Ingredients ↑

  1. + Directions : Dissolve the yeast in the 1/4 cup of lukewarm water. Add the 1/4 cup sugar and margarine. When the margarine is soft, add the salt, eggs, lemon extract, 1/2 cup of water and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and knead in extra flour to make a soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp towel and let rise in a warm place until doubled, about 1 hour. Meanwhile, cook the apricots in the remaining 1/2 cup of water for 15 to 20 minutes, or until softened. Puree in a blender. Add the cinnamon and the remaining 2 tablespoons of sugar and mix well. Cool until needed. Punch the dough down and let it rest for 5 minutes. Roll out on a floured surface to approximately 1/2 inch thick and cut into 2-inch circles. Place a spoonful of the apricot (or prune) filling in the center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake in a 400-degree oven for 10 to 15 minutes, or until browned.


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