Candy Cane Coffee Cakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Quick Buttermilk Sweet Dough
2 packages active dry yeast
1/2 cup warm water (105-115 degrees)
1 1/4 cups buttermilk at room temperature
2 eggs
1/2 cup butter/margarine, softened
1/2 cup sugar
2 tsp baking powder
2 tsp salt
5 1/2-6 cups all-purpose flour
Filling
1 1/2 cups finely chopped dried apricots
1/2 cups finely chopped maraschino cherries
Icing
Mix confectioners sugar with milk until slightly liquid
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Directions: |
Directions:Dissolve water, yeast and sugar in a large bowl and let stand until the yeast starts to bubble.
Mix flour, salt and baking powder in a separate bowl.
Blend buttermilk, eggs and margarine with yeast mixture.
Add flour mixture and sufficient additional flour so that the bowl is clean when dough is kneaded.
Shape dough immediately (no need to let rise).
Divide dough into 3 equal parts and roll each into a rectangle 15 x 6 inches.
Make 2 inch cuts at 1/2 inch intervals on the long sides of each rectangle.
Combine the apricots and cherries and spread 1/3 of mixture down the center of each rectangle.
Crisscross strips over the filling and stretch the dough to 22 inches.
Curve to form the cane and place on a heavy duty cookie sheet lined with parchment paper.
Brush melted butter/margarine and let stand in warm place until double (about 1 hour).
Bake at 375 degrees for 15 to 20 minutes or until golden brown.
Pack in Christmas shirt box lined with wax paper.
When completely cool, drizzle icing and decorate with maraschino cherries. |
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