Moist Apricot Rolls Using Nut Roll Tins Recipes

Steps:

• Sift dry ingredients cut in butter. Dissolve yeast in warm water stir yolks, sour cream and vanilla. Add yeast and egg yolk mixture to dry ingredients. Refrigerate at least an hour. Preheat oven to 400 degrees. Lightlly grease baking pans. Divide dough into 16 balls. Refriderate until ready to roll and fill. On board sprinkled with lots and lots of powdered sugar. Roll each ball into a 9 inch circle. Cut into 8 wedges. Spread on filling on dough. Roll up starting with wide end of wedge. Turn in ends so they won't burn. Place on baking sheet. Bake 12 to 15 mins. Apricot filling. ½ cup sugar for each cup of apricots. Use enough water so they won't stick and burn, Simmer for 20 minutes or so, add sugar last few minutes. We used two bags of apricots from Costco. Process them in the food processor before putting them on the stove.

Steps:

• Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
• Grease two nut roll tins and preheat oven to 190°C.
• Cream butter and sugar using an electric mixer, until light and fluffy.
• Beat in the eggs, one at a time. Beat until combined.
• Stir in half of the sifted flours with half of the milk.
• Stir in remaining flours and milk.
• Stir in the apricots.
• Spoon mixture evenly into the prepared tins. Tins should be kept upright.
• Bake in the oven for 1 hour.
• Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
• Carefully remove the lids and turn cakes out onto a wire rack to cool.

Steps:

• Mix ingredients for filling, set aside.
• In another bowl, mix yeast, milk, 1 teaspoon sugar, and vanilla together and set aside for about 10 minutes.
• In a third bowl, mix flour and 1/2 cup sugar. Cut in butter until mixture resembles course crumbs.
• Add eggs, salt and sour cream, then add yeast mixture, mix and knead well until dough is shiny (about 15 minutes).
• Divide into 4 balls. Roll out each ball to about 9" x 13" and spoon 1/4 of the nut filling over each.
• Starting at the narrow end, roll dough into a loaf. Pinch the ends and fold them under. With the seam side down, let loaves rise in greased pan for 2 hours.
• Brush with beaten egg and bake at 350 for 35 to 40 minutes.