* Exported from MasterCook *
Christmas Stollen DB
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Fruits
Nuts Diabetic
Christmas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Raisins, dark or golden
1/4 c Unsweetened Apple Juice -or-
1 pk (or 1 tablespoon) Active Dry
1/3 c Milk, heated to lukewarm
1/2 c Flour
2 T Sugar
1/4 t Almond Extract
1 To 1-1/2 cup Flour
1/2 c Low-Sugar Apricot Preserves
1/4 c Dried Apricots, chopped
-Rum
-Yeast
-(105 to 110 degrees)
1/2 c Margarine
1/4 t Salt
1 t Lemon Rind, grated
1/2 c Sliced Blanched Almonds
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-degree 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 + 1/2 Fruit Exchange
+ 1 Fat Exchange From: David Knight
Date: Tue, 06-0
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