Ingredients: 1/2 cup of flour 1/2 cup of raisins, dark or golden 1/4 cup of dried Apricots, chopped 1/4 cup of unsweetened Apple Juice or 1/4 cup of rum 1 teaspoon of lemon rind, grated 1 pk (or 1 tb) Active Dry Yeast 1/3 cup of milk, heated to lukewarm -(105 to 110ºF.) 1/2 cup of margarine 2 tablespoons of sugar 1/4 teaspoon of salt 1/4 teaspoon of Almond Extract 1 - 1-1/2 cups of flour 1/2 cup of sliced blanched almonds 1/2 cup of low sugar apricot preserves
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
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