Ingredients: 1/2 c Flour
1/2 c Raisins, dark or golden 1/2 c Margarine
1/4 c Dried Apricots, chopped 2 tb Sugar
1/4 c Unsweetened Apple Juice 1/4 ts Salt
-=OR=- 1/4 ts Almond Extract
1/4 c Rum 1 ts Lemon Rind, grated
1 pk (or 1 tb) Active Dry Yeast 1 c To 1-1/2 cup Flour
1/3 c Milk, heated to lukewarm 1/2 c Sliced Blanched Almonds
-(105 to 110 degrees) 1/2 c 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 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
