Candy Cane Coffee Cakes

Recipe Ingredients

		Fruit nut filling* - *see notes
2 cups	220g / 7.8oz	Chopped mixed candied and/or dried fruits
1 cup	146g / 5.1oz	Chopped pecans or walnuts - toasted
2/3 cup	106g / 3.7oz	Firmly packed light brown sugar
2 1/2 teaspoons	12ml	Ground cinnamon
1		Egg white
		Dough
5 cups	312g / 11oz	All-purpose flour - (5 to 5 1/2 cups)
1/2 cup	99g / 3.5oz	Granulated sugar
2		Rapid rise yeast
1 teaspoon	5ml	Salt
1/2 cup	118ml	Water
1/2 cup	99g / 3.5oz	Butter or margarine
4		Eggs
		Glaze
1 cup	198g / 7oz	Confectioner's sugar
5 teaspoons	25ml	Milk
1/2 teaspoon	2.5ml	Vanilla extract
1/4 teaspoon	1.3ml	Almond extract

Recipe Instructions

Mix 1 1/2 cups of the flour, the granulated sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm (125 to 130F); butter does not need to melt. Stir into flour mixture. Stir in eggs and enough of remaining flour to make dough easy to handle.

Knead on lightly floured surface about 4 to 6 minutes or until smooth and elastic. Cover and let rest 10 minutes.

Mix remaining ingredients except Glaze to make filling; reserve.

Divide dough into three equal parts. Roll each part into rectangle, 15- x 7-inches. Place 1/3 of filling lengthwise in 2-inch strip down center of each rectangle. Make cuts with sharp knife from dough edges to filling at 1-inch intervals. Alternating sides, fold strips at an angle over filling. Carefully stretch each to 18-inch length. Curve one end of each to form cane handle. Gently lift coffeecakes onto 2 greased cookie sheets. Cover and let rise in warm place 30 to 45 minutes or until double.

Bake at 350F for 15 minutes; cover with aluminum foil and switch position of cookie sheets in oven.

Bake 10 to 20 minutes longer or until done. Remove from cookie sheets; cool on wire racks. Prepare Glaze; drizzle over coffeecakes. If desired, decorate with candied cherries.

To Make Glaze: Mix all ingredients until desired consistency.

Source:
Better Homes and Gardens magazine, Feb.'95

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.