Apricot Kuchen Recipe

Apricot Kuchen Recipe

  • 8 ounces dried apricot halves
  • 3 cups cold water
  • 2 cups sugar
  • 4 cups all-purpose flour
  • 1 cup butter
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 eggs, beaten
  • 1 teaspoon ground cardamom
  • Ground cinnamon
  • Additional sugar
  1. Place apricots and water in a bowl; soak overnight.
  2. In a saucepan, combine apricots, soaking liquid, and sugar. Simmer until apricots are transparent. Cool; drain and set aside.
  3. Place flour in a mixing 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.
  4. On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-inch circle. Place each in a greased 9-inch round cake pan. Let rise until doubled, about 1 1/4 hours.
  5. Preheat an oven to 350 degrees F (175 degrees C).
  6. Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake in preheated oven for 25-30 minutes. Cool on wire racks.
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