Christmas Stollen

Description

 * Serves 15

Ingredients

 * ½ cup raisins, dark or golden
 * ¼ cup dried apricots, chopped
 * ¼ cup unsweetened apple juice or ¼ cup rum
 * 1 pack (or 1 tbsp) active dry yeast
 * ⅓ cup milk, heated to lukewarm (105 to 110°F)
 * ½ cup flour
 * ½ cup margarine
 * 2 tbsp sugar
 * ¼ tsp salt
 * ¼ tsp almond extract
 * 1 tsp lemon rind, grated
 * 1 to 1½ cup flour
 * ½ cup sliced blanched almonds
 * ½ cup low-sugar apricot preserves

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 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

 * 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