Yield: 15 servings
|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)|
|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