Step 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.

Step 2

Add water and allow to cool to lukewarm (95-105ºF)

Step 3

Stir in yeast to dissolve and set aside.

Step 4

Cream butter, sugar, and salt together until smooth and fluffy.

Step 5

Mix in egg yolks.

Step 6

Add in the yeast-milk mixture and half the flour.

Step 7

Beat on medium speed for 5 minutes.

Step 8

Add the rest of the flour to form a firm dough.

Step 9

Cover and let rise until doubled.

Step 10

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.

Step 11

Once dough has risen, punch down and knead by hand on a floured surface for a couple of minutes. Divide into 24 balls.

Step 12

Arrange balls 1 inch apart on a parchment-lined baking sheet. Brush with melted butter and cover. Let rise 45 minutes.

Step 13

Preheat oven to 350F.

Step 14

Press holes in the dough balls to fit a large spoonful of apricot filling and fill each with a couple tablespoons of apricot.

Step 15

Bake 12-15 minutes until golden brown. Serve warm

Step 16

Makes 24