Ingredients:
Ingredients:
1/2 cup Raisins, dark or golden
1/4 cup Dried Apricots, chopped
1/4 cup Unsweetened Apple Juice =OR=-
1/4 cup Rum
1 package (or 1 tb) Active Dry Yeast
1/3 cup Milk, heated to lukewarm (105 to 11
1/2 cup Flour
1/2 cup Margarine
2 tbsp Sugar
1/4 tsp Salt
1/4 tsp Almond Extract
1 tsp Lemon Rind, grated
1 cup To 1-1/2 cup Flour
1/2 cup Sliced Blanched Almonds
1/2 cup Low-Sugar Apricot Preserves
Preparation:
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
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Preparation Time: 0:00
Serves: 15
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