Side Pannel
Christmas Stollen
Christmas Stollen
- Recipe Submitted by ADMIN on 09/26/2007
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)
Directions
Directions:
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
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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