LEMON CANDY CANES

1 pkg. (1/4 oz.) active dry yeast
1/2 cup warm water (110-115 degrees F)
1/3 cup sour cream
1 egg
3 Tbsp. butter or margarine, softened
3 Tbsp. sugar
1 tsp. salt
2 3/4 to 3 cups all-purpose flour
FILLING:
1/2 cup finely chopped walnuts or pecans
1/3 cup sugar
3 Tbsp. butter or margarine, melted
1 Tbsp. grated lemon peel
LEMON ICING:
1 cup confectioners’ sugar
1 Tbsp. lemon juice
1 Tbsp. water
1/4 tsp. vanilla extract

In a mixing bowl, dissolve yeast in warn water.

Add the next 5 ingredients and 1 1/4 cups flour. Beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic; about 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 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Let rest 10 minutes. Roll each into a 12x8-inch rectangle.

In a bowl, combine filling ingredients; mix well. Spread half of filling over dough to within 1/2-in of edges. Fold in half lengthwise; pinch seam to seal.

Cut into 12 strips. Holding both ends of strip, twist each strip three or four times. Place 2-inches apart on greased baking sheets. Curve one end to form a cane. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375 degrees F for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

Combine icing ingredients; drizzle over rolls.

Makes 2 dozen
Source: Best of Country Breads by Reiman Publications