Christmas Stollen Recipe

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Ingredients:

• 1/2 cup raisins, golden or dark
• 1/4 cup chopped dried apricots
• 1/4 cup unsweetened apple juice
• 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 or vanilla glaze

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 or a vanilla glaze. Serves 15.

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