Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Active dry yeast

  2. 1/4 cup 59ml Lukewarm water

  3. 1/4 cup 49g / 1.7oz 2Tbsp sugar

  4. 1/4 cup 49g / 1.7oz Margarine

  5. 2 Eggs

  6. 1/2 teaspoon 2 1/2ml Lemon extract

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1 cup 237ml Water

  9. 3 1/2 cups 218g / 7.7oz To 4 c flour

  10. 24 Dried apricots or prunes

  11. 1/2 teaspoon 2 1/2ml Cinnamon

Instructions Jump to Ingredients ↑

  1. Dissolve the yeast in the 1/4 cup of warm water. Add the 1/4 cup of 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.

  2. 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 cloth, let rise until doubled in bulk. (about 1 hour)

  3. Meanwhile, cook the apricots in the remaining 1/2 cup of water for 15 to 20 minutes, or until softened. Puree. Add the cinnamon and the remaining 2 Tablespoons of sugar and mix well. Cool until needed. Punch the dough down and let rest for 5 minutes.

  4. 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) purr in the center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake in a 400 F oven for 10 to 15 minutes, or until browned.


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