Try this Christmas Stollen recipe, or contribute your own. "Diabetic" and "Christmas" are two of the tags cooks chose for Christmas Stollen.
Yield: 15 Ready in 1 hours
1 people trying soon
|1/4 cUnsweetened Apple Juice|
|1 cFlour; (to 1-1/2 cup)|
|1 pkActive Dry Yeast; (or 1 tb)|
|1/3 cMilk; heated to lukewarm|
|1/4 tsAlmond extract|
|1 tsLemon Rind; grated|
|1/2 cLow-Sugar Apricot Preserves|
|1/4 cDried Apricots; chopped|
|1/2 cRaisins; dark or golden|
|1/2 cAlmonds; Sliced Blanched|
Christmas Stollen 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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