Instructions: In large mixing bowl combine 1 1/4 cups of the flour and the yeast. In saucepan heat together milk, butter, granulated sugar, lemon peel, and salt just till warm (115-120), stirring constantly. Add to dry mixture in mixing bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough. Knead on lightly floured surface till smooth and elastic (8 to 10 minutes). Shape into ball. Place in greased bowl; turn once to grease surface. Cover; let rise in warm place till double (1 to 1 1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Shape each half into 9 balls. Place balls, 3 inches apart, on greased baking sheets. With fingers, flatten each to 3 1/2-inch circle. Cover; let rise till double (about 45 minutes). Make a depression in center of each ball. Fill depression with Apricot Filling.

Bake at 375 for 10 to 12 minutes. Remove from baking sheets; cool. Dust lightly with powdered sugar.

APRICOT FILLING: Mix 1 cup snipped dried apricots and enough water to come 1 inch above apricots. Simmer for 15 to 20 minutes; drain. Stir in 1/4 cup granulated sugar, 1 tablespoon butter, and 1/4 teaspoon ground nutmeg.

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