Friday, December 12, 2014

Candy Cane Sweet Bread

                 What a wet miserable week this has been. My husband has been hanging out with me with a nasty cold he caught and judging from the sound of my two teenagers they too will be spending some time with me next week. I of course have been able to fight off the cootie bugs so far and it's honestly been years since I was sick. I can't afford to get sick..with my from scratch lifestyle there is just no wiggle room when it comes to cooking and baking.

So..last week I brought you the Santa Face and this week I am bringing you,candy cane sweet bread!! This is a lovely recipe that produces 4 breads! Keep one or two for yourself and share the other two. The taste reminds me of a cinnamon roll..yum yum. The recipe isn't hard and you can change the nuts in the filling. The original recipe called for hazelnuts and I am just not a fan of those. So I used walnuts. This weekend I am baking up another Christmas sweet bread and will be sharing it with you next week!

Candy Cane Sweet Bread

2-1/4 tsp. Active Dry Yeast
3/4 cup Warm Water
1/2 cup Warm Milk
4 Eggs
1 cup Sugar
1/2 cup Butter,melted
2 tsp. Salt
7-7-1/2 cups All-purpose Flour


1 cup Chopped Walnuts
1 cup Packed Brown Sugar
1 cup Raisins
2 tsp. Ground Cinnamon
3 TBS Butter,melted


2 cups Powdered Sugar
3-4 TBS Milk
1 TBS Butter,Softened or Spray Bottle filled with water
1 tsp. Vanilla
Sprinkles or Chopped Nuts for decoration

In a bowl of a stand mixer fitted with the dough hook,dissolve yeast in warm water and milk. Add eggs,sugar,melted butter,salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Continue mixing on speed 4,for 6-8 minutes,until a smooth and elastic dough is achieved ( you can also knead this by hand if you wish..knead for 10 minutes or until a smooth and elastic dough is achieved). Place dough into a greased bowl,turning once to coat the top. Cover and allow to rise in a warm place until doubled, about 1-1/2 hours.

For filling: Combine dry ingredients into a medium bowl. Gently deflate the dough and divide into fourths. On a lightly floured surface,roll one portion into a 12x7 inch rectangle. Either brush with some of the melted butter or use a spray bottle to mist the dough lightly with water ( I actually find that the water holds onto the filling just as good,if not better than the melted butter. Use whichever one you are most comfortable with). Sprinkle 2/3 cups worth of filling onto the dough and spread it out evenly. Roll it up,starting with the long side and make sure you keep a fairly tight roll so that everything sticks together. Pinch to seal the seam. Place onto a greased or parchment lined cookie sheet and shape the top to form a candy cane and make sure to tuck the ends under to form a good candy cane shape. Repeat everything with the remaining dough. Cover and let rise until doubled,about 35 minutes.

Preheat oven to 350/180. Bake for 25 minutes or until golden brown. Cool completely on wire racks.

Combine the first 4 ingredients of the glaze in a bowl and drizzle strips over the loaves. Sprinkle with either nuts or colored sprinkles.

Yield: 4 Candy Cane Sweet Breads
Source: Taste of Home