 | Christmas Stollen
Categories: Milk, Lemon, Raisin, Apple, Holidays, Fruits, Nuts/grains, Breads, Diabetic, Christmas
1/2 cup of raisins, dark or golden
1/4 cup of dried Apricots, chopped
1/4 cup of unsweetened Apple Juice
1/4 cup of rum
1 pk (or 1 tb) Active Dry Yeast
1/3 cup of milk, heated to lukewarm
1/2 cup of flour
1/2 cup of margarine
2 tablespoons of sugar
1/4 teaspoon of salt
1/4 teaspoon of almond extract
1 teaspoon of lemon rind, grated
1 - 1 1/2 cup of flour
1/2 cup of sliced Blanched Almonds
1/2 cup of Low-Sugar Apricot Preserves |
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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 375ºF. 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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