Ingredients:
- 1/2 cup raisins or chopped dates
- 1/4 cup chopped dried apricots
- 1/4 cup unsweetened apple juice or rum
- 1 pkg. active dry yeast
- 1/3 cup milk, heated to lukewarm, about 105 to 110 degrees
- 1/2 cup flour
- 1/2 cup butter, room temperature
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract
- 1 teaspoon grated lemon rind
- 1 to 1 1/2 cups flour
- 1/2 cup sliced blanched almonds
- 1/2 cup light apricot preserves
Preparation:
Combine the raisins or dates, 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 thin mashed potatoes. Cover the bowl with a damp cloth and let rise in a warm place for 10 to 15 minutes, or until doubled in bulk.Meanwhile, cream the butter, 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 the sliced almonds. Knead until well mixed.
Roll the dough into a rectangular
about 12 x 6 inches. Roll up jelly-roll fashion. Place on a lightly
oiled baking sheet and let rise about 30 minutes. Bake in a 375° oven for 25 to 30 minutes, or until golden brown. Cool
partially on a wire rack.
Glaze the slightly warm stollen with
the apricot preserves. Serves 15.
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