Christmas Stollen

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

Directions
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 1⁄2 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 1-1⁄4 cups of the flour. Turn the dough out onto a lightly-floured surface and knead in about 1⁄4 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 1-1⁄2 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°F 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.
 * 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