Christmas Stollen

• Ingredients:
• 1/2 c Raisins, dark or golden
• 1/4 c Dried Apricots, chopped
• 1/4 c Unsweetened Apple Juice =OR=-
• 1/4 c Rum
• 1 pk (or 1 tb) Active Dry Yeast
• 1/3 c Milk, heated to lukewarm (105 to 110 degrees)
• 1/2 c Flour
• 1/2 c Margarine
• 2 tb Sugar
• 1/4 ts Salt
• 1/4 ts Almond Extract
• 1 ts Lemon Rind, grated
• 1 c To 1-1/2 cup Flour
• 1/2 c Sliced Blanched Almonds
• 1/2 c Low-Sugar Apricot Preserves

Instructions

1. 1

   Directions: Combine the raisins, apricots and apple juice (or rum) in a bowl.

2. 2

   Let soak overnight or for at least 4 hours.

3. 3

   Combine the yeast, milk and the 1/2 cup of flour in a bowl.

4. 4

   Mix until smooth and the mixture looks like think mashed potatoes.

5. 5

   Cover the bowl with a damp cloth and let rise in a warm place for 10 minutes, or until doubled in bulk.

6. 6

   Meanwhile, cream the margarine, sugar, salt, almond extract and lemon rind.

7. 7

   Beat in the yeast mixture and 1-1/4 cups of the flour.

8. 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. 9

   Knead for 3 minutes.

10. 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. 11

    Once the dough has doubled, knead in the raisin mixture and almonds.

12. 12

    Knead until well mixed.

13. 13

    Roll the dough into a rectangular 12- by 6-inch shape.

14. 14

    Roll up jelly roll fashion.

15. 15

    Place on a lightly-oiled baking sheet and let rise about 30 minutes.

16. 16

    Bake in a 375-degree oven for 25 to 30 minutes, or until golden brown.

17. 17

    Cool partially on a wire rack.

18. 18

    Glaze the cool but not cold stollen with the apricot preserves.

19. 19

    Serves 15 One Serving Calories: 162 Carbohydrates: 23 Protein: 2 Fat: 7 Sodium: 116 Potassium: 121 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange