Christmas Stollen (Diabetic)
Ingredients
1/2 C. flour
1/2 C. raisins, dark or golden
1/2 C. margarine
1/4 C. dried apricots, chopped
2 Tbsp. sugar
1/4 C. unsweetened apple juice
1/4 tsp. salt, or 1/4 C. rum
1 tsp. lemon rind, grated
1 package (1 Tbsp.) active dry yeast
1 to 1-1/2 C. flour
1/3 C. milk, heated to lukewarm
1/2 C. sliced blanched almonds (105 to 110 degrees)
apricot preserves, to glaze
Cooking Instructions
Combine the raisins, apricots and apple juice, or rum, in a bowl. Let soak overnight, or for at least 4 hours. Combine yeast, milk, and 1/2 C. of flour in a bowl. Mix until smooth and the mixture looks like thin 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 C. of the flour. Turn the dough out onto a lightly floured surface, and knead in about 1/4 C. 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 in jellyroll fashion. Place on a lightly oiled baking sheet, and let rise about 30 minutes. Bake at 375 degrees F. for 25 to 30 minutes, or until golden brown. Cool partially on a wire rack. Glaze the cool, but not cold, stollen with apricot preserves.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)