Fig Filled Kolaches with Rum Drizzle

A moist, dense, golden-brown pastry topped with a decadently rich figgy filling with hints of chocolate, crunchy almonds, sweet apricots, cinnamon and rum. Accented with a sweet and creamy rum drizzle. Best served warm with hot coffee or tea.


Details

Difficulty

Advanced

Yield

24 kolaches

Prep Time

30 minutes

Chill Time

2 to 24 hours

Rise Time

60 minutes

Bake Time

15 to 20 minutes

Ingredients


  • Kolaches:
  • 4-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 1/2 cup water
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter OR margarine
  • 2 eggs
  • 2 egg whites (for egg wash)
  • Figgy Filling:
  • 2 cups coarsely chopped figs (stem figs first)
  • 1/3 cup slivered almonds
  • 1 cup apricot preserves
  • 1/4 cup golden raisins
  • 1 tablespoon freshly grated orange peel
  • 1/3 cup chocolate chips
  • 1/4 cup dark rum
  • 2 teaspoons ground cinnamon
  • Rum Drizzle
  • 1 cup sifted powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons dark rum
  • 1 to 2 tablespoons milk, as needed

Directions


For Kolaches:
Combine 1-1/2 cups flour, sugar, undissolved yeast, and salt in a large bowl. Heat water, sour cream, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

For Figgy Filling:
Place all filling ingredients in food processor and pulse until the mixture is finely chopped (mixture will be quite sticky). If no food processor is available finely chop by hand. Filling may be made 1 day ahead and refrigerated until ready to use.

Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. (TIP: Coat fingers with oil to prevent sticking when making indentations.) Fill with 1 tablespoon Figgy Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Before placing in the oven, gently brush a thin layer of egg wash on top of the kolache dough.

Bake at 350°F for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.

For Rum Drizzle:
Combine powdered sugar, vanilla extract, rum and enough milk to make icing of drizzle consistency.