Cherry Candy Cane Twist
Source of Recipe
Internet
List of Ingredients
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
** NOTE: To toast hazelnuts, spread nuts on baking sheet. Bake in
preheated 350 oven for 8-10 minutes or until toasted. Rub nuts in
a clean kitchen towel to remove the skins.
Dissolve yeast and 1 tsp. sugar in water. Let sit until foamy,
5-10 minutes. Place half of hazelnuts in food processor. Whirl
until chopped; remove and reserve. Place remaining nuts in
processor along with remaining sugar. Whirl until finely ground.
Add the flour, salt and butter to processor. With machine running,
add egg and 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 and the cherries or
raisins.
Divide the dough in half. Roll each half into a 24 inch 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
and 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 and white icings in c+y cane
stripes over bread.
Icing: Stir together 1 1/2 cups confectioners sugar and about
2-3 Tbls. milk until blended and good icing consistency.
Recipe
|
|
member logon
