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.
 
 
 "Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)