Filled candy-cane coffeecake

3 cakes

Ingredients

Quantity Ingredient
2 Envelopes active dry yeast
½ cup Warm water
1¼ cup Buttermilk
¾ cup Sugar
½ cup Butter or margarine;
1 pack Dried mixed fruit bits; 6 oz
½ cup Walnut pieces
1 cup Confectioners' sugar
Red and green maraschino softened
2 Eggs
1½ teaspoon Baking powder
2 teaspoons Salt
6 cups All-purpose flour
2 tablespoons Butter or margarine; melted
1½ teaspoon Ground cinnamon
1 tablespoon Water cherries; halved

Directions

DOUGH

FILLING

GLAZE

GARNISH (OPTIONAL

Frozen bread dough, which can be purchased in packages of 3 loaves, may be substituted for our dough. If using frozen dough, begin the recipe at Step 2. This recipe makes 3 coffeecakes, which can be made ahead and frozen. To freeze: Bake cakes as described below, but do not glaze. Cool completely on wire racks. Wrap tightly in plastic wrap, then foil. Freeze for up to 2 months. To serve, thaw completely, then reheat in 350F oven 15 minutes. Glaze while still hot.

1. To prepare dough: Coat baking sheet with nonstick cooking spray.

Dissolve yeast in water in large mixing bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 cups of the flour. Beat on medium speed 2 minutes. Stir in remaining flour by hand to make manageable dough. Turn dough out onto well-floured surface; knead 5 minutes or until smooth and elastic. Divide into thirds.

2. Roll each third of dough out into 15x6-inch rectangle. Place on prepared baking sheet. On long sides of rectangles, make 2-inch cuts perpendicular to edge, at ½-inch intervals.

3. To prepare filling: Combine mixed fruit, walnuts, butter and cinnamon in small bowl. Spoon one-third of filling lengthwise down center of each rectangle. Fold over strips; pinch the open ends along one side to seal. Shape each into a cane. Cover the breads with a clean kitchen towel; let rise in warm place, away from drafts, until doubled in size, about 45 minutes.

4. Preheat oven to 375F.

5. Bake coffeecakes in preheated 375F oven for 18 to 20 minutes or until golden.

6. Meanwhile, prepare glaze: Mix together confectioners' sugar and water in small bowl until well blended. If you prefer a thinner glaze, stir in more water, ¼ teaspoon at a time, until desired consistency. Spread over coffeecake.

Nutrient value per serving: 247 calories, 5 g protein, 7 g fat, 41 g carbohydrate, 268 mg sodium, 31 mg cholesterol. Exchanges: 1½ starch/bread, ¼ lean meat, 1 fruit, 1 fat.

from Family Circle 11/2/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-21-94

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