Christmas Stollen

Ingredients

 * 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 1-½ cup flour
 * 1/2 cup sliced blanched almonds
 * 1/2 cup low-sugar apricot preserves

Directions
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 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°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 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 exchang