| 1 | Chop dried fruit. |
| 2 | dissolve yeast in warm water; let stand 10 minutes. |
| 3 | In large bowl of elecric mixer, combine flour, salt, and cardamom. |
| 4 | Whilie mixing on low speed with dough hook, gradually blend in yeast mixture, butter, apple juice concentrate, and eggs. |
| 5 | Beat 2 minutes at medium speed. |
| 6 | Beat in enough remaining flour to form stiff dough. |
| 7 | Continue to beat until dough is smooth and elastic. |
| 8 | (dough may be kneaded by hand on lightly floured surface until smooth and elastic, about 10 minutes. |
| 9 | Or may be mixed in breadmaker). |
| 10 | Let rest 20 minutes. |
| 11 | roll out dough on lightly floured surface to 22"x12" rectangle. |
| 12 | Spread fruit spread evenly down center of rectangle, leaving 1" border along both long sides. |
| 13 | Sprinkle fruit bits and nuts evenly over fruit spread. |
| 14 | Starting at one long side, roll dough up tightly; pinch seam to seal. |
| 15 | Place on greased cookie sheet. |
| 16 | Bring ends of roll rogether to form ring; pinch ends together to seal, using water if necessary. |
| 17 | With scissors or sharp knife, make diagonal cuts, about 1" apart, into top of ring. |
| 18 | Let rise in warm place 30 minutes. |
| 19 | (dough will not double in volume). |
| 20 | preheat oven to 37Beat together egg and cold water; brush over ring. |
| 21 | Bake 25-30 minutes, until golden brown. |
| 22 | Immediately remove from pan. |
| 23 | Cool on wire rack. |
| 24 | Serve warm or at room temperature. |
| 25 | nutrition information per slice: 386 calories, 8 gm protein, 64 gm carbohydrate, 12 gm fat, 80 mg cholesterol, 308 mg sodium, 2-?diabetic starch/bread exchange, 2-?diabetic fat exchange, 2 diabetic fruit exchange. |
