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Ingredients
- 3 1/2 c. All-purpose flour (to 4 c.)
- 1 pkt Active dry yeast
- 3/4 c. Lowfat milk
- 1/2 c. Butter or possibly margarine
- 1/2 c. Granulated sugar
- 1 tsp Grated lemon peel
- 1/4 tsp Salt
- 2 x Large eggs Apricot Filling (below) Sifted powdered sugar
Directions
- In large mixing bowl combine 1 1/4 c. of the flour and the yeast. In saucepan heat together lowfat milk, butter, granulated sugar, lemon peel, and salt just until hot (115-120), stirring constantly. Add in to dry mix in mixing bowl; add in Large eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 min at high speed. By hand, stir in sufficient of the remaining flour to make a moderately soft dough. Knead on lightly floured surface until smooth and elastic (8 to 10 min). Shape into ball. Place in greased bowl; turn once to grease surface. Cover; let rise in hot place until double (1 to 1 1/2 hrs). Punch down; divide in half. Cover; let rest 10 min. Shape each half into 9 balls. Place balls, 3 inches apart, on greased baking sheets. With fingers, flatten each to 3 1/2-inch circle. Cover; let rise until double (about 45 min). Make a depression in center of each ball. Fill depression with Apricot Filling.
- Bake at 375 for 10 to 12 min. Remove from baking sheets; cold. Dust lightly with powdered sugar.
- APRICOT FILLING: Mix 1 c. snipped dry apricots and sufficient water to come 1 inch above apricots. Simmer for 15 to 20 min; drain. Stir in 1/4 c. granulated sugar, 1 Tbsp. butter, and 1/4 tsp. grnd nutmeg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 241 | |
| Calories from Fat 72 | 30% |
| Total Fat 8.2g | 10% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 111mg | 5% |
| Potassium 76mg | 2% |
| Total Carbs 37.17g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.23g | 6% |
| Protein 4.59g | 7% |
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