Fruit Stollen
Recipe from Diabetic Living

Fruit Stollen

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Servings: 24
Serving size: 1  slice
Yield: 2 loaves
Prep Time: 35 mins
Recent Activity:
  • 1   package 
    active dry yeast
  • 1/4  cup 
    warm water (105 to 115 degrees F)
  • 1/2  cup 
    fat-free milk
  • 1/4  cup 
    granulated sugar or sugar substitute* equivalent to 1/4 cup sugar
  • 1/4  cup 
  • 1/2  teaspoon 
  • 3 - 3 1/2  cups 
    all-purpose flour
  • 1/4  cup 
    refrigerated or frozen egg product, thawed, or 1 lightly beaten egg
  • 1/2  cup 
  • 3/4  cup 
    diced mixed candied fruits and peels (4-1/2 ounces)
    Sifted powdered sugar
In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes. Meanwhile, in a small saucepan heat and stir milk, granulated sugar, butter, and salt just until warm (105 to 115 degrees F) and butter starts to melt. Add 1-1/3 cups of flour, the milk mixture, and egg to yeast mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes more. Stir in raisins, candied fruits, and as much of the remaining flour as possible with a wooden spoon.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Place dough in a greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double (about 1-1/2 hours).
Punch down dough. Divide dough in half. Cover and let rest for 10 minutes. Grease a large baking sheet; set aside. Press or roll each half of dough into a 9x5-inch oval. Without stretching, fold lengthwise in half; press edges to lightly seal. Place loaves on prepared baking sheet. Cover and let rise until nearly double (about 45 minutes).
Preheat oven to 350 degrees F. Bake about 20 minutes or until bread is golden brown and sounds hollow when lightly tapped. Remove from baking sheet and cool on wire racks. Sprinkle with powdered sugar before serving. Makes 2 loaves (24 servings)
  • *Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.
    PER SERVING WITH SUBSTITUTE: same as above, except 106 cal., 19 g carb., 5 g sugar
    Exchanges: 1 starch
    Carb choices: 1
Make Ahead Tip
  • Advance Preparation: Prepare and bake as directed. Cool completely. Wrap and freeze up to 1 month. Thaw in the refrigerator overnight. Let stand at room temperature for 1 hour. Sprinkle with powdered sugar as directed.
Nutrition information
Per Serving: cal. (kcal) 113, Fat, total (g) 2, chol. (mg) 5, sat. fat (g) 1, carb. (g) 21, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 7, pro. (g) 2, vit. A (IU) 97.18, vit. C (mg) 0, Thiamin (mg) 0.13, Riboflavin (mg) 0.14, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.02, Folate (g) 40.32, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 72, Potassium (mg) 57, calcium (mg) 10.1, iron (mg) 0.9, Starch () 1.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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