Candy Cane Loaves
1 package active dry yeast
1 cup sugar
1/2 cup water (110 to 115 F)
1/2 cup butter, melted
3/4 cup warm milk (110 to 115 F)
2 teaspoons salt
7 to 7 1/2 cups all-purpose flour
1 cup chopped walnuts
1 cup packed brown sugar
1 cup chopped dates
2 teaspoons ground cinnamon
1/4 teaspoon allspice
3 tablespoons butter, melted
2 cups powdered sugar
3 to 4 tablespoons warm milk
1 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 cup chopped walnuts
To prepare this recipe:
In a mixing bowl, dissolve yeast in water and milk. Add eggs, sugar,
butter, salt and 3 cups flour; beat until smooth. Add enough
remaining flour to form a soft dough. Turn onto a floured surface;
knead until smooth and elastic, 6 to 8 minutes. Place in a greased
bowl; turn once to grease top. Cover and let rise in a warm place
until doubled, about 1 to 1 1/2 hours.
For filling, combine nuts, brown sugar, dates, allspice and
cinnamon; set aside.
Punch dough down and divide into fourths. Roll one portion into a 12
x 7-inch rectangle. Brush with some butter; sprinkle with 2/3 cup
filling. Roll up, jelly roll-style, starting with a long side; pinch
to seal. Place on a greased baking sheet; shape top to form a cane.
Repeat with remaining dough, filling and butter. Cover and let rise
until doubled, about 35 minutes.
Bake at 350 degrees F for 25 minutes or until golden brown. Cool on
Combine the first five glaze ingredients; drizzle stripes over
loaves. Sprinkle with nuts.
Makes 4 loaves.