• 1/2 cup whole milk
  • 1/2 cup water
  • 2 packages active dry yeast (1/2 ounce total)
  • 3/4 cup soft butter
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 4 egg yolks
  • 4 1/2 cups sifted all-purpose flour
  • 2 tablespoons butter, melted
  • Filling: 12 ounces dried apricots (or other dried fruit), 2 cups water, 2 tablespoons sugar (or more, to taste), 1/4 teaspoon grated nutmeg


  1. Scald milk by heating in a small pot over medium-low heat for a couple minutes, stirring, until steam rises and tiny bubbles for around the edges. Remove from heat.
  2. Add water and allow to cool to lukewarm (95-105°F)
  3. Stir in yeast to dissolve and set aside.
  4. Cream butter, sugar, and salt together until smooth and fluffy. Mix in egg yolks.
  5. Add in the yeast-milk mixture and half the flour. Beat on medium speed for 5 minutes.
  6. Add the rest of the flour to form a firm dough. Cover and let rise until doubled.
  7. Meanwhile, make the filling: Chop apricots and combine in a pot with water to cover them and sugar. Simmer 10 minutes until softened. Mash to form a chunky puree. Cool.
  8. Once dough has risen, punch down and knead by hand on a floured surface for a couple of minutes. Divide into 24 balls.
  9. Arrange balls 1 inch apart on a parchment-lined baking sheet. Brush with melted butter and cover. Let rise 45 minutes.
  10. Preheat oven to 350F.
  11. Press holes in the dough balls to fit a large spoonful of apricot filling and fill each with a couple tablespoons of apricot.
  12. Bake 12-15 minutes until golden brown. Serve warm.