Lunch: Fruit 'n' Nut Stollen Recipe

This recipe includes fertility superfoods such as:

Lemon, Cranberries, Nuts, Walnuts, Pineapple

Health and fertility benefits of Fruit 'n' Nut Stollen Recipe

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
3 teaspoons active dry yeast
1 teaspoon ground cardamom
1/2 teaspoon salt
1-1/4 cups 2% milk
1/2 cup plus 3 tablespoons butter, softened, divided
1 egg
1/4 cup each raisins and dried cranberries
1/4 cup each chopped dried pineapple and apricots
1/4 cup each chopped pecans, almonds, Brazil nuts and walnuts
1/2 teaspoon lemon extract

Instructions

In a large bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a small saucepan, heat milk and 1/2 cup butter to 120 °-130 °. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine the dried fruits, nuts and extract; set aside.
Punch dough down. Turn onto a lightly floured surface; knead fruit mixture into dough. Divide into thirds. Roll each portion into a 10-in. x 8-in. oval. Melt remaining butter; brush over dough. Fold a long side over to within 1 in. of opposite side; press edges lightly to seal. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 375 ° for 14-16 minutes or until golden brown. Remove to wire racks. Combine glaze ingredients; drizzle over warm loaves.

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