Apricot Kolaches

Rolls & Buns

A rich pastry from sugar, sour cream and eggs topped with apricot, coconut and walnuts. Serve warm with coffee or tea.





24 kolaches

Prep Time

01 hours

Rise Time

2 to 24 hours + 1 hour

Bake Time

17 to 22 minutes


  • 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 large eggs
  • Apricot Filling:
  • 1-1/2 cups apricot preserves
  • 1-1/2 cups flaked, sweetened coconut
  • 1-1/2 cups chopped walnuts


Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl.  Heat water, sour cream, and butter until very warm (120o to 130oF).  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.

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.  Fill with 1-1/2 tablespoons Apricot Filling.  Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350oF for 17 to 22 minutes or until done, rotating pans halfway through baking.  Remove from baking sheets; cool on wire racks.

Apricot Filling:  Combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts in a small bowl.  Stir to blend.