Candy Cane Bread Recipes

Steps:

• In a large bowl, combine 2-1/2 cups flour, yeast and salt. In a small saucepan, heat the milk, sugar, water and butter until a thermometer reads 120°-130° (butter does not need to be melted). Pour into yeast mixture; add eggs and orange peel. Beat for 30 seconds, scraping bowl often. Beat on high for 3 minutes. Stir in cranberries and enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide into thirds. Roll one portion into a 12-in. x 9-in. rectangle. Spread with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle a third over the butter. Roll up from a long end. Cut into 11 rolls; arrange in a candy can shape on a large greased baking sheet. Repeat with remaining dough and filling. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 18-23 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over canes.

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7-in. rectangle on a greased baking sheet., Combine apricots and cherries; spoon down the center of each rectangle. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top., Bake at 375° for 18-20 minutes or until golden brown. Melt remaining butter; brush over warm coffee cakes. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. Garnish with additional cherries.

Steps:

• Preheat oven to 350°F. Separate breadsticks; cut each crosswise in half. Dip in butter, then in cheese, turning to evenly coat all sides.
• Twist breadsticks; shape into candy-cane shapes on ungreased baking sheet.
• Bake 14 to 18 min. or until golden brown. Serve warm.

Steps:

• Stir together flour, brown sugar, baking powder and salt.
• Cut in the butter or margarine until mixture resembles coarse crumbs. Add nuts.
• Mix egg and milk. Stir into dry mixture just till moistened.
• On a lightly floured surface, pat dough to a 10 x 7-inch rectangle, 1/2 inch thick. Cut crosswise into 1-inch strips. Twist each strip by holding both ends. Bend 1 end to form a candy cane.
• Place several inches apart on greased baking sheet. Bake at 425 degrees for 10 minutes or till light brown.
• Carefully transfer to rack. Cool. Coat each cane with powdered Sugar Icing. Decorate, using decorator icing, cinnamon candies, or peppermint candies as desired. Makes 10.
• Powdered Sugar Icing: In bowl combine 2 cups sifted powdered sugar and enough milk to make of drizzling consistency.

Steps:

• Combine cranberries, maraschino cherries, and raisins in a food processor, meat grinder, or baby food mill fitted with the blade. Process until finely chopped.
• Transfer the fruit mixture to a saucepan; add sugar and honey. Bring to a boil. Cook over medium heat until quite thick, 5 to 10 minutes. Let cool, about 15 minutes. Refrigerate filling; it should thicken to the consistency of thick jam.
• Combine water, yeast, and 1 teaspoon sugar in a 1-cup glass measuring cup. Let stand until foamy, about 5 minutes.
• Meanwhile, microwave 1 cup butter in a 4-cup glass measuring cup until melted, about 1 minute on high. Add milk and microwave on medium until steaming, about 3 minutes. Let cool slightly.
• Stir proofed yeast and eggs into the milk mixture. Mix flour and 3 tablespoons sugar in a large bowl; make a well in the center. Pour yeast mixture into the well. Stir until well combined. Cover bowl with greased plastic wrap or a lid and refrigerate, 3 hours to overnight.
• Line 2 baking sheet with foil and grease lightly with 1 teaspoon butter.
• Divide dough into 2 pieces. Roll a piece out into 18x14-inch rectangle on the foil. Cut eighteen 1-inch flaps down each long side like the legs of a centipede. Spread 1/2 of the filling down the center strip. Overlap the flaps of dough alternately over the filling, tucking the ends under. Repeat with the second piece of dough and remaining filling.
• Gently curve the tops of the loaves to form a candy cane shape. Leave at least a couple inches all around for dough to expand. Cover with dry towels and let rise until puffed and doubled in size, about 45 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Uncover loaves and bake in the preheated oven until golden brown, about 15 minutes.
• Mix icing sugar, melted butter, and milk in a small bowl or glass measuring cup to make icing. Spoon into a resealable plastic bag and snip off a bottom corner. Drizzle icing over candy cane loaves while still warm.