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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 30 |
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In shape for the holidays, these confections from Sublimity, Oregon's Darlene Markel are made from a recipe her mother handed down. I still think her breads are better than mine-even when we're using the same recipe! Darlene admits. Ingredients:
filling: |
1-1/2 cups chopped fresh or frozen cranberries |
1/2 cup sugar |
1/2 cup raisins |
1/3 cup chopped walnuts |
1/3 cup honey |
dough: |
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon salt |
1 cup butter |
1 cup warm milk (110° to 115°) |
2 eggs, lightly beaten |
confectioners' sugar icing, optional |
Directions:
1. In a saucepan, combine all filling ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Cool.
2. For dough, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add yeast mixture, milk and eggs; stir to form a soft dough. Place in a greased bowl; cover with plastic wrap. Refrigerate at least two hours.
3. Divide dough in half. On a well-floured surface, roll each half into an 18-in. x 15-in. rectangle. Spoon filling down the center of each rectangle widthwise. Fold into thirds so that the finished rectangles are 15 in. x 6 in. Cut each into 15 strips. Twist strips and shape into candy canes. Place on greased baking sheets.
4. Bake at 375° for 15-18 minutes or until golden. Frost with confectioners' sugar icing if desired. Yield: 30 rolls.
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