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Christmas Stollen

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Description Edit

  • Serves 15

Ingredients Edit

Directions Edit

  1. Combine the raisins, apricots and apple juice (or rum) in a bowl.
  2. Let soak overnight or for at least 4 hours.
  3. Combine the yeast, milk and the ½ cup of flour in a bowl.
  4. Mix until smooth and the mixture looks like thick mashed potatoes.
  5. Cover the bowl with a damp cloth and let rise in a warm place for 10 minutes, or until doubled in bulk.
  6. Meanwhile, cream the margarine, sugar, salt, almond extract and lemon rind.
  7. Beat in the yeast mixture and 1¼ cups of the flour.
  8. Turn the dough out onto a lightly-floured surface and knead in about 1⁄4 cup more flour, or until the dough is soft.
  9. Knead for 3 minutes.
  10. Put in a greased bowl, cover with a damp towel and let rise in a warm place until doubled, about 1½ to 2 hours.
  11. Once the dough has doubled, knead in the raisin mixture and almonds.
  12. Knead until well mixed.
  13. Roll the dough into a rectangular 12- by 6-inch shape.
  14. Roll up jelly roll fashion.
  15. Place on a lightly-oiled baking sheet and let rise about 30 minutes.
  16. Bake in a 375°F oven for 25 to 30 minutes, or until golden brown.
  17. Cool partially on a wire rack.
  18. Glaze the cool but not cold stollen with the apricot preserves.

Nutritional information Edit

  • Calories per 1 serving 162 | carbohydrates 23 | protein 2 | fat 7 | sodium 116 | potassium 121 | cholesterol 0
  • Exchange value: 1 bread + ½ fruit + 1 fat exchange

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