Christmas stollen

Yield: 15 servings

Measure Ingredient
\N \N Ingredients:
½ cup Raisins, dark or golden
¼ cup Dried Apricots, chopped
¼ cup Unsweetened Apple Juice -or- Rum
1 pack (or 1 tablespoon) Active Dry Yeast
⅓ cup Milk, heated to lukewarm (105 to 110 degrees)
½ cup Flour
½ cup Margarine
2 tablespoons Sugar
¼ teaspoon Salt
¼ teaspoon Almond Extract
1 teaspoon Lemon Rind, grated
1 \N To 1-1/2 cup Flour
½ cup Sliced Blanched Almonds
½ cup Low-Sugar Apricot Preserves

Combine the raisins, apricots and apple juice (or rum) in a bowl. Let soak overnight or for at least 4 hours.

Combine the yeast, milk and the ½ cup of flour in a bowl. Mix until smooth and the mixture looks like think mashed potatoes. Cover the bowl with a damp cloth and let rise in a warm place for 10 minutes, or until doubled in bulk.

Meanwhile, cream the margarine, sugar, salt, almond extract and lemon rind. Beat in the yeast mixture and 1-¼ cups of the flour. Turn the dough out onto a lightly-floured surface and knead in about ¼ cup more flour, or until the dough is soft. Knead for 3 minutes. Put in a greased bowl, cover with a damp towel and let rise in a warm place until doubled, about 1-½ to 2 hours.

Once the dough has doubled, knead in the raisin mixture and almonds.

Knead until well mixed. Roll the dough into a rectangular 12- by 6-inch shape. Roll up jelly roll fashion. Place on a lightly-oiled baking sheet and let rise about 30 minutes. Bake in a 375-degree oven for 25 to 30 minutes, or until golden brown.

Cool partially on a wire rack. Glaze the cool but not cold stollen with the apricot preserves.

One Serving = Calories: 162 Carbohydrates: 23 Protein: 2 Fat: 7 Sodium: 116 Potassium: 121 Cholesterol: 0 Exchange Value: 1 Bread Exchange + ½ Fruit Exchange + 1 Fat Exchange

Similar recipes