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Candy Cane Rolls for ABM/Oven


DOUGH
3 cups bread flour
3 tablespoons sugar
2 teaspoons Fleischmann's Bread Machine Yeast
1 teaspoon salt
1/2 cup water (70 to 80F)
1/3 cup sour cream
3 tablespoons butter or margarine, cut up
1 large egg

FILLING
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup chopped candied cherries, optional
3 tablespoons butter or margarine, melted
1 tablespoon freshly grated lemon peel

ICING
1 cup sifted powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon pure vanilla extract

Dough can be prepared in all-sized bread machines.

To make dough:
Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

To make filling:
In small bowl, combine filling ingredients; set aside.

To shape and fill:
When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half; roll one half to 14 × 12-inch rectangle. Spread half of filling evenly over half of rectangle, covering 12 × 7 inches of dough. Fold dough in half to enclose filling; pinch edges to seal. Cut crosswise into 12 strips. Repeat with remaining dough. Holding ends of each strip, twist in opposite directions 5 to 6 times. Place on 2 greased large baking sheets, curving one end of each strip to form cane; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets on pans; let dough rise 15 minutes.

Bake at 375F for 12 to 15 minutes or until done. Remove from pans; cool on wire racks.

To make icing:
In small bowl, combine icing ingredients; stir until smooth. Drizzle on rolls.




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.