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Coffeecake: Candy Cane Coffeecakes

Source of Recipe

www.amethysts-recipes.com


Recipe Introduction

makes 2 coffeecakes

List of Ingredients

3-1/2 to 4-1/2 cups bread flour
1 envelope active dry yeast
1/3 cup sugar
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup butter or margarine, cut  into 6 pieces
2 eggs
1/4 cup butter or margarine, softened
1/4 cup firmly packed brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
Glaze (below)


Recipe

In a large mixing bowl, combine 2 cups flour, yeast, sugar, and salt. In a small saucepan, heat buttermilk and butter to very warm (125°F).  Add to flour mixture with eggs.  Beat until smooth.  Stir in enough remaining flour to make a soft dough.  Turn out onto a well floured board; knead 8 to 10 minutes until smooth and elastic.  Cover dough; let rest for 10 minutes.

In a small bowl, combine butter, sugars, and cinnamon; mix to form a paste. Spray 2 cookie sheets with non-stick vegetable spray.

Divide dough in half.  Roll each piece of dough into a 14x6-inch rectangle.  Place on prepared cookie sheets.  Make 2-inch cuts on 14-inch sides of rectangles at 1/2-inch intervals.  Spread half the cinnamon-butter paste down the center of each rectangle.  Crisscross strips over cinnamon mixture.  Gently stretch each rectangle to 20-inches; curve to form cane shape. Cover; let rise in a warm, draft-free place until doubled, about 30 minutes. Preheat oven to 375°F. Bake for 20 minutes or until lightly browned.  Cool on wire rack.  Drizzle with glaze.  Decorate as desired.

GLAZE
2 cups confectioners' sugar
1/4 milk
1 teaspoon vanilla extract
In a small bowl, combine all ingredients; mix until smooth and of drizzling consistency.