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EGGNOG-NUT STOLLEN BREAD




Source of Recipe


Better Homes & Gardens DEC. 1990


Recipe Introduction


A delightful holdidy bread using hot roll mix for the basis.


List of Ingredients




1 16 oz. pkg hot roll mix
1/2 tsp. ground mace
1 c. eggnog
1 c. pecans, toasted and ground
3 tblsp apricot preserves
2 tbls. packed brown sugar
1/4 tsp. ground cinnamon
2 tsp. butter, melted
1 c. sifted powdered sugar
1-2 tbls. eggnog


Recipe




Stir together hot roll mix, the yeast packet and mace. Heat the 1 c. egg nog to 120° to 130°. Prepared hotroll mix according to package directions, except substitute the warm eggnog for the water. Knead and let rest as directed. For filling, combine nuts, preserves, brown sugar, cinnamon, and melted butter. To shape, divide dough in half. On floured surface roll one portion to a 9x7-inch oval. Spread half of the filling lengthwise on half of dough to within 1 inch of edge. Flold plain half over the filling; moisten edges to seal. Transfer to a greased baking sheet. Repeat with remaining oval and filling. Cover, let rise in a warm place 30 minutes or until nearly double. Bake in a 350° about 20 minutes or until golden. Cool. Combine powdered sugar with enough eggnogg to drizzle over loaves. Top with pecan halves, if desired. Makes 2 loaves (32 servings).

Nutrition information per serving: 118 cal, 2 g. protein, 18 g. carbs, 5 g. fat, 12 mg. chol, 116 mg. sodium, 56 g. potassium, and 0 g dietary fiber. U.S. RDA: 13% thiamine.