These jolly candy cane shaped loaves make wonderful Christmas gifts!

Candy Cane Coffee Cakes

1 (1/4-ounce) package active dry yeast

3/4 cup water (110° to 115°F / 45°C)

1/2 cup warm milk (110° to 115°F / 45°C)

4 large eggs

1 cup granulated sugar

1/2 cup butter, melted

2 teaspoons salt

7 to 7 1/2 cups all-purpose flour

 

Filling:

1 cup chopped hazelnuts

1 cup packed brown sugar

1 cup raisins

2 teaspoons ground cinnamon

3 tablespoons butter, melted

 

Glaze:

2 cups powdered sugar

3 to 4 tablespoons warm milk

1 tablespoon butter, softened

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

1/4 cup chopped hazelnuts

1. In a mixing bowl, dissolve yeast in water and milk. Add eggs, sugar, butter, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
2. For filling, combine nuts, brown sugar, raisins and cinnamon; set aside.
3. Punch dough down and divide into fourths. Roll one portion into a 12 x 7-inch rectangle. brush with some butter; sprinkle with 2/3 cup filling. Roll up, jelly roll-style, starting with a long side; pinch to seal. Place on a greased baking sheet; shape top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes.
4. Bake at 350°F (175°C) for 25 minutes or until golden brown. Cool on wire racks.
5. Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts.

Makes 4 loaves.