recipelink.com Chat Room Recipe Swap – 12-08-2000
From: recipelink.com

CHRISTMAS CANDY CANE COFFEECAKE
From: G Nuttall – Bread-Bakers Digest 1996
Recipe By :WCTC Yeast Breads Class

Notes: This is, without a doubt, the best coffeecake I have made. it is the most requested from my friends/family. I like to shape it as a wreath ( instead of a candy cane) and put a poinsettia in the middle as a decoration for Christmas morning! This can be shaped as a braid too.

Makes 3 coffeecakes

1 package active dry yeast
1/4 cup warm water
1 cup milk
2 large eggs -- beaten
4 1/4 cups all-purpose flour -- sifted
1/2 cup sugar
1 teaspoon salt
1 teaspoon lemon rind -- grated
1 cup cold butter

CRANBERRY FILLING:
1 1/2 cups cranberries -- finely chopped
3/4 cup sugar
1/2 cup raisins
1/3 cup chopped pecans
1/3 cup honey
1 teaspoon orange rind -- grated

Note: I have made this dough using 70 degree water and allowed the dough to rise while in the refrigerator. It works fine!

DOUGH-
Soften yeast in warm water (110 degrees). Heat milk to lukewarm, blend in softened yeast and eggs. Combine flour, sugar, salt and lemon rind. Cut in butter until mixture resembles coarse crumbs. Add yeast mixture; mix well. DOUGH IS SOFT!

Place in greased bowl; cover; refrigerate overnight. Divide dough into thirds. Roll each third on floured surface into a 6 x l5 inch rectangle. Spread 1/3 of Cranberry Filling lengthwise down center of dough in a 2 inch wide strip. Cut dough with scissors from both outer edges toward filling. Make cuts every 1/2 inch. DO NOT CUT TOO CLOSE TO FILLING.

Crisscross pieces of dough over filling. Place on greased cookie sheet. Stretch shaped dough to about 20"; curve top to form a cane. Let rise about 1/2 hr. Bake at 3750 about 25 min. Frost with thin powdered sugar glaze and decorate if desired. Makes 3 canes.

FILLING-
Combine all ingredients. Cook over medium heat about 5 min- Stir. Cool.