 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
|
A neighbor gave me this recipe in 1927 when I was just a new bride. It's spiced with cardamom and tastes luscious! Ingredients:
8 ounces dried apricots halves |
3 cups cold water |
2 cups sugar |
4 cups king arthur unbleached all-purpose flour |
1 cup butter |
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110°-115°) |
1/4 cup sugar |
1 teaspoon salt |
3 eggs, beaten |
1 teaspoon ground cardamom |
ground cinnamon |
additional sugar |
Directions:
1. Place apricots and water in a bowl; soak overnight. In a saucepan, place apricots, soaking liquid and sugar. Simmer until apricots are transparent. Cool; drain and set aside. Place flour in a bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-in. circle. Place each in a greased 9-in. round baking pan. Let rise until doubled, about 1-1/4 hours. Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake at 350° for 25-30 minutes. Cool on wire racks. Yield: 3 kuchens (about 24 servings).
|
|