- News>
- Gourmet
Candy Cane Coffee Cakes with Apples
This recipe gives you not one but three candy cane-shaped breakfast breads. Pretty and delicious!
Ingredients
2 packages regular or quick active dry yeast
1/2 cup warm water
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups flour
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
2 teaspoons baking powder
2 teaspoons salt
2 cans sliced apples, drained
1 1/2 cups red cinnamon candies
3 cups powdered sugar
3 tablespoons water Method
1. Line 3 cookie sheets with aluminum foil; grease foil. Turn up edges of foil on each sheet about 1 inch to form a shallow pan.
2. Dissolve yeast in warm water in large bowl. Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, granulated sugar, baking powder and salt. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. (Dough should remain soft and sticky.) 3. Place dough on floured surface. Knead about 5 minutes or until smooth and springy. Divide dough into 3 equal parts. Roll one part into 15x9-inch rectangle on lightly floured surface. Place rectangle on foil-lined cookie sheet. Spread 2/3 cup of the apples in a strip about 2 1/2 inches wide lengthwise down center of rectangle; sprinkle with 1/2 cup of the cinnamon candies. Make cuts almost to filling at 1/2-inch intervals on both 15-inch sides. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form cane. Repeat with remaining 2 parts of dough.
4. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
5. Heat oven to 375ºF. Bake 25 to 30 minutes or until golden brown. Mix powdered sugar and enough of the 3 tablespoons water until smooth and thin enough to drizzle. Drizzle over warm coffee cakes.
Ingredients
2 packages regular or quick active dry yeast
1/2 cup warm water
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups flour
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
2 teaspoons baking powder
2 teaspoons salt
2 cans sliced apples, drained
1 1/2 cups red cinnamon candies
3 cups powdered sugar
3 tablespoons water Method
1. Line 3 cookie sheets with aluminum foil; grease foil. Turn up edges of foil on each sheet about 1 inch to form a shallow pan.
2. Dissolve yeast in warm water in large bowl. Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, granulated sugar, baking powder and salt. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. (Dough should remain soft and sticky.) 3. Place dough on floured surface. Knead about 5 minutes or until smooth and springy. Divide dough into 3 equal parts. Roll one part into 15x9-inch rectangle on lightly floured surface. Place rectangle on foil-lined cookie sheet. Spread 2/3 cup of the apples in a strip about 2 1/2 inches wide lengthwise down center of rectangle; sprinkle with 1/2 cup of the cinnamon candies. Make cuts almost to filling at 1/2-inch intervals on both 15-inch sides. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form cane. Repeat with remaining 2 parts of dough.
4. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
5. Heat oven to 375ºF. Bake 25 to 30 minutes or until golden brown. Mix powdered sugar and enough of the 3 tablespoons water until smooth and thin enough to drizzle. Drizzle over warm coffee cakes.