CANDY CANE COFFEE CAKES

FOR THE DOUGH:
1 package active dry yeast
3/4 cup warm water, (110-115 degrees F)
1/2 cup warm milk, (110-115 degrees F)
4 eggs
1 cup white granulated sugar
1/2 cup butter, melted
2 teaspoons salt
7 1/2 cups all-purpose flour, divided use
FOR THE FILLING:
1 cup chopped hazelnuts
1 cup packed brown sugar
1 cup raisins
2 teaspoons ground cinnamon
3 tablespoons butter, melted
FOR THE GLAZE FROSTING:
2 cups confectioner's sugar
4 tablespoons warm milk
1 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 cup chopped hazelnuts (for garnish)

TO MAKE THE DOUGH:
In a mixing bowl, dissolve yeast in water and milk. Add eggs, white granulated sugar, 1/2 cup melted butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

TO MAKE THE FILLING:
Combine 1 cup nuts, brown sugar, raisins and cinnamon; set aside.

TO SHAPE AND BAKE THE COFFEE CAKES:
Preheat oven to 350 degrees F. Grease 4 baking sheets.

Punch dough down, divide into fourths. Roll one portion into a 12x7 inch rectangle. Brush with some of the 3 tablespoons melted butter; sprinkle with 2/3 cup filling. Roll up, jelly roll style, staring with a long side; pinch to seal. Place on prepared baking sheet; shape top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes.

Bake at 350 degrees F for 25 minutes or until golden brown. Cool on wire racks.

TO MAKE THE GLAZE:
Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts.

Makes 4 loaves
Adapted from source: Taste of Home Magazine, December/January 1999