Wishing you a very Merry Christmas
Christmas Stollen is a German tradition. This sweet yeast bread is packed with raisins, apricots, apple juice or light rum and low sugar apricot preserves.
1/2 cup raisins, dark or golden
1/4 cup dried apricots, chopped
1/4 cup unsweetened apple juice OR 1/4 cup light rum
1 package (or 1 tb) active dry yeast
1/3 cup milk, heated to lukewarm
1/2 cup flour
1/2 cup margarine or butter
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon lemon rind, grated
1 cup to 1-1/2 cup flour
1/2 cup sliced blanched almonds
1/2 cup low sugar apricot preserves
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 thick 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 or if preferred, sprinkle with powdered sugar.
Nutrition InformationRecipe makes 15 servings
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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First made in Dresden, Germany around the 1400s, stollen bread was made and shaped to represent the baby Jesus wrapped in swaddling clothes.