These jolly 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
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.
For filling, combine nuts, brown sugar,
raisins and cinnamon; set aside.
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.
Bake at 350*F (175*C) for 25 minutes or
until golden brown. Cool on wire racks.
Combine the first five glaze ingredients;
drizzle stripes over loaves. Sprinkle with nuts.
