Cranberry Christmas Canes |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 30 |
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A festive shape, zesty cranberry filling and Christmas colors make these sweet rolls a real holiday hit with my crew. Sometimes I change the glaze, omitting the vanilla and using orange juice instead of milk for a tangier taste. Rita Fenley, Chesapeake, Virginia Ingredients:
4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon salt |
1 teaspoon grated lemon peel |
1 cup cold butter, cubed |
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm 2% milk (110° to 115°) |
2 eggs, lightly beaten |
filling: |
1-1/2 cups finely chopped fresh or frozen cranberries |
1/2 cup sugar |
1/2 cup raisins |
1/3 cup chopped pecans |
1/3 cup honey |
1-1/2 teaspoons grated orange peel |
glaze: |
1-1/2 cups confectioners' sugar |
2 tablespoons 2% milk |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the flour, sugar, salt and lemon peel; cut in butter until crumbly. In a small bowl, dissolve yeast in warm water. Add milk and eggs. Stir into flour mixture until blended. Cover and refrigerate overnight.
2. In a saucepan, combine the filling ingredients. Bring to a boil over medium heat, stirring constantly. Cook and stir 5 minutes longer; cool.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 15-in. rectangle. Spread filling to within 1/2 in. of edges. Fold one short side to center over filling; repeat with other side, making a 15-in. x 6-in. rectangle. Pinch seam to seal. Cut into 15 slices. Twist each slice and form a cane shape.
4. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling. Cover and let rise is a warm place until doubled, about 45 minutes.
5. Bake at 400° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Meanwhile combine glaze ingredients; drizzle over warm rolls. Yield: 2-1/2 dozen.
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