Recipe

Candy Cane Twists Recipe

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Ingredients

Icing
1/3 c Sugar
3 c Flour
2/3 c Warm water
Egg
1/4 c Room temp unsalted butter
1 ts Salt
Pack yeast
1 c Toasted skinned hazelnuts
1/2 c Dried cherries or raisins

Directions

Step #1 Dissolve yeast & 1 tsp.
Step #2 sugar in water.
Step #3 Let st& until foamy, 5-10 mins.
Step #4 Place half of hazelnuts in food processor/blender.
Step #5 Whirl until sliced; remove & reserve.
Step #6 Place remaining nuts in processor along with remaining sugar.
Step #7 Whirl until finely ground.
Step #8 Add the flour, salt & butter to processor.
Step #9 With machine running, add egg & the yeast mix.
Step #10 Whirl until mix forms a ball; whirl 30 seconds more to knead.
Step #11 Transfer dough to a large greased bowl; turn to coat.
Step #12 Cover with a damp cloth.
Step #13 Let rise in warm place, away from drafts, until doubled in bulk, about 1 1/2 hrs.
Step #14 Punch dough down.
Step #15 On lightly floured surface, knead in remaining nuts & the cherries or raisins.
Step #16 Divide the dough in half.
Step #17 Roll each half into a 24" long rope.
Step #18 Twist the ropes together.
Step #19 On a greased sheet, form the braided loaf into a c&y cane shape.
Step #20 Cover with a damp cloth.
Step #21 Let rise in a warm place, until doubled in bulk, away from drafts, about 1 hr.
Step #22 preheat your trusty oven to 350.
Step #23 Bake for 25-30 mins or until golden brown & hollow sounding when tapped.
Step #24 Cool bread on wire rack.
Step #25 Prepare icing.
Step #26 Divide icing in half.
Step #27 Tint half with red food coloring.
Step #28 Drizzle or pipe red & white icings in c&y cane stripes over bread.
Step #29 Icing: stir this together 1 1/2 c confectioners sugar & about 2-3 Tbls.
Step #30 milk until mixed & good icing consistency.
Step #31 NOTE: To toast hazelnuts, spread nuts on baking sheet.
Step #32 Bake in preheated 350 oven for 8-10 mins or until toasted.
Step #33 Rub nuts in a clean kitchen towel to remove the skins.
Step #34 Submitted By THESERVS@GATE.
Step #35 NET (THOMAS E.
Step #36 HAUG) On MON, 13 NOV 1995 101606 -0500.
Enjoy the CANDY CANE TWISTS recipe