Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Juice | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ingredients:
- 1/2 cup raisins, dark or golden
- 1/4 cup dried apricots, chopped
- 1/4 cup unsweetened apple juice
- -=or=-
- 1/4 cup rum
- 1 pack (or 1 tb) active dry yeast
- 1/3 cup milk, heated to lukewarm
- -(105 to 110 degrees)
- 1/2 cup flour
- 1/2 cup margarine
- 2 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp almond extract
- 1 tsp lemon rind, grated
- 1 cup to 1-½ cup flour
- 1/2 cup sliced blanched almonds
- 1/2 cup low-sugar apricot preserves
- =
Directions
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 ½ 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 1-¼ cups of the flour. Turn the dough out onto a lightly-floured surface and knead in about ¼ 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 1-½ 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°F 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 one serving = calories: 162 carbohydrates: 23 protein: 2 fat: 7 sodium: 116 potassium: 121 cholesterol: 0 exchange value: 1 bread exchange + ½ fruit exchange + 1 fat exchang