• Prep Time:
  • Cooking Time:
  • Serves: 15 Servings

Christmas Stollen

  • Recipe Submitted by on

Category: Fruit, Diabetic, Holiday

 Ingredients List

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



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

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