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