For the filling:
6 ounces semi-sweet chocolate
1/2 cup apricot preserves
For the dough:
1/2 cup milk
3 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup shortening, cold
1 package active dry yeast
1 egg, beaten
1 teaspoon grated lemon zest
Preheat oven to 350 F.
Place chocolate in the top of a double boiler over hot
melt. Stir in apricot preserves. Remove from heat and allow to cool.
allow to cool until lukewarm.
Combine flour, sugar, and salt. Cut in the shortening
the mixture resembles coarse crumbs. Add the yeast to the warm milk. Stir milk,
lemon zest into the flour mixture. Divide into four parts.
onto work surface. Turn out one portion of dough onto work surface, sprinkle
lightly with powdered sugar and roll to 1/8" thickness. Cut into rounds
with 2 1/2"
diameter round cutter. Place 1/2 teaspoon filling in the center of each round
over. Seal edges.
Bake 12-15 minutes. Dust with powdered sugar.