Christmas stollen
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Christmas stollen
  Christmas    Diabetic  
Last updated 6/12/2012 12:55:39 AM. Recipe ID 17579. Report a problem with this recipe.
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      Title: Christmas stollen
 Categories: Diabetic, Breads/bm, Nuts/grains, Fruits, Holidays
      Yield: 15 Servings
    1/2 c  Raisins, dark or golden
    1/4 c  Dried Apricots, chopped
    1/4 c  Unsweetened Apple Juice
    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
  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
     116 Potassium: 121 Cholesterol: 0
  Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange

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Recipe ID 17579 (Apr 03, 2005)

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