• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Candy Cane Twist

  • Recipe Submitted by on

Category: Holiday, Breads

 Ingredients List

  • Pack yeast
  • 1/3 c Sugar
  • 2/3 c Warm water (105-115)
  • 1 c Toasted skinned hazelnuts**
  • 3 c Flour
  • 1 ts Salt
  • 1/4 c Room temp unsalted butter
  • Egg
  • 1/2 c Dried cherries or raisins
  • Icing

 Directions

Dissolve yeast & 1 tsp. sugar in water. Let st& until foamy, 5-10 minutes.
Place half of hazelnuts in food processor. Whirl until chopped; remove &
reserve. Place remaining nuts in processor along with remaining sugar.
Whirl until finely ground. Add the flour, salt & butter to processor. With
machine running, add egg & the yeast mix. Whirl until mix forms a ball;
whirl 30 seconds more to knead. Transfer dough to a large greased bowl;
turn to coat. Cover with a damp cloth. Let rise in warm place, away from
drafts, until doubled in bulk, about 1 1/2 hours. Punch dough down. On
lightly floured surface, knead in remaining nuts & the cherries or raisins.
Divide the dough in half. Roll each half into a 24" long rope. Twist the
ropes together. On a greased sheet, form the braided loaf into a c&y cane
shape. Cover with a damp cloth. Let rise in a warm place, away from drafts,
until doubled in bulk, about 1 hour. Preheat oven to 350. Bake for 25-30
minutes or until golden brown & hollow sounding when tapped. Cool bread on
wire rack. Prepare icing. Divide icing in half. Tint half with red food
coloring. Drizzle or pipe red & white icings in c&y cane stripes over
bread. Icing: Stir together 1 1/2 cups confectioners sugar & about 2-3
Tbls. milk until blended & good icing consistency.



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