(Award Winning) Apricot Braided Kolache

 This year I entered my Apricot Braided Kolache into the Coffee Cakes, Breads and Rolls category at the Bolton Fair, and it not only took first place in that category, but also took Best in Class for the Home Cooked Foods category!

The basic dough I used for this bread is the same as what I used for the Poppy Seed Kolache that I entered last year (also won first place in it's category!).  I received the recipe and instructions from Eric's Aunt Judy, who in turn learned to make kolache from her mother Anna (Walek) Kristoff.  The base recipe is called "Swedish Coffee Bread", and is from an old "Emanuel Lutheran Church Cookbook".

Kolache had been a favorite of Eric (and his dad too), and Aunt Judy wrote out her instructions, tips, guidelines, and variations, which took up 12 handwritten pages.  For simplicity, I am only including the ingredients and instructions for the Apricot Braided Kolache.  I will create a separate post with the Poppy Seed Kolache because while the dough is the same, the construction is different. 

Apricot Braided Kolache 

Ingredients:

2 c. Milk	½ tsp. Salt
1 stick Margarine	1 Tbsp  Yeast (not “rapid rise”)
2 Eggs	6-7 c. Flour (I prefer King Arthur)
¾ c. Sugar	3 cans  Apricot filling (I use Solo brand)

Directions:

1. Heat the milk, sugar, margarine and salt in a small saucepan over low heat until margarine melts.  Using a thermometer, ensure that the mixture is heated to between 120°F and 130°F.  If the mixture is too hot, take off heat and let cool until the temperature is in range.  This is the most critical part of this whole process.  If the mixture is too hot, it will kill the yeast, and your dough will not rise.
2. Add 3 c. of flour to stand mixer bowl.  Beat 1 egg in a small bowl.  Add yeast to a second bowl.
3. Pour a small amount (about 1/3 c.) of the heated milk mixture into the bowl containing the yeast.  Pour remaining milk mixture into the mixer bowl.
4. Stir the yeast into the milk mixture and then pour into mixer bowl.  Add beaten egg to mixer bowl and then mix on low speed with a dough hook attachment to incorporate.  Mixture will be smooth and thin like pancake batter.
5. Add flour to mixer 1 c. at a time until dough balls up around hook.  Transfer dough to oiled bowl, cover with a dishcloth and let rise for one hour in a warm place.
6. After one hour, punch down dough and let rest for 5 minutes.  After the dough has rested, divide into three equal sections.  Lightly flour a countertop and roll out one section of dough into a rectangle about ¼” thick.  Use a wooden spoon to mark the dough into thirds.
7. Spread one can of apricot filling over the center third of the dough.  Using a sharp knife, cut the outer thirds of the dough into strips. “Braid” the dough by pulling a strip from the right side over the apricot filling, then a strip from the left, repeating until the apricot filling is covered.  Tuck extra ends under.  Repeat for the other two dough pieces. 
8. Cover with a cloth and let rise in a warm place for one hour.  NOTE: While two braids can generally fit on one cookie sheet, they tend to expand into each other when baking and have to be cut apart.  While this does not affect taste, it does affect the look of the braid.
9. Preheat oven to 350°F.  Beat the remaining egg in a small bowl with ¼ c of water to create an egg wash.  After the braids have risen for one hour, brush the surface of the braid with the egg wash and place in the oven.  If you are staggering the baking, do not apply the egg wash until right before the braid goes into the oven.
10. Bake for up to 30 minutes on the center rack of the oven until the surface is a golden brown.  If your oven has uneven heating, you may want to turn the sheet after 15 minutes.
11. Let cool for 15-20 minutes in the pan, and then transfer to a wire rack to cool completely.  Optionally, mix a few drops of hot water into some confectioner's sugar to make a glaze.  Braids can be frozen and reheated for later serving.