Christmas stollen

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[edit] Ingredients

• 1/2 cup Raisins, dark or golden
• 1/4 cup dried apricots, chopped
• 1/4 cup unsweetened apple juice or 1/4 cup rum
• 1 pack (or 1 tb) active dry yeast
• 1/3 cup milk, heated to lukewarm (105 to 110 degrees)
• 1/2 cup flour
• 1/2 cup margarine
• 2 tbsp Sugar
• 1/4 tsp salt
• 1/4 tsp almond extract
• 1 tsp lemon rind, grated
• 1 cup to 1-1⁄2 cup flour
• 1/2 cup sliced blanched almonds
• 1/2 cup low-Sugar apricot preserves

[edit] Directions

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 1⁄2 cup of flour in a bowl.
   
4. Mix until smooth and the mixture looks like think 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 1-1⁄4 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 1-1⁄2 to 2 hours.
    
11. Once the dough has doubled, knead in the Raisin mixture and almonds.
    
12. Knead until well mixed. Roll the dough into a rectangular 12- by 6-inch shape.
    
13. Roll up jelly roll fashion. Place on a lightly-oiled baking sheet and let rise about 30 minutes.
    
14. Bake in a 375°F oven for 25 to 30 minutes, or until golden brown.
    
15. Cool partially on a wire rack.
    
16. Glaze the cool but not cold stollen with the apricot preserves.

• Serves 15
• Calories per 1 serving
  • 162 carbohydrates
  • 23 protein
  • 2 fat
  • 7 sodium
  • 116 potassium
  • 121 cholesterol
  • 0 exchange value
  • 1 bread exchange + 1⁄2 fruit exchange + 1 fat exchang

[edit] See also