Classic Candy Cane Coffee Cake
|Flour||3 Cup (48 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||4 Tablespoon|
|Red food coloring||1 Drop|
|Chopped candied red cherries||3 Tablespoon|
|Chopped candied pineapple||2 Tablespoon|
|Chopped golden raisins||1 Tablespoon|
|Unsalted butter||1 Tablespoon, softened|
|Chopped almonds||3 Tablespoon|
|Shredded coconut||3 Tablespoon|
|Egg||1 , beaten with 1 tablespoon water|
|Confectioners sugar||1 Cup (16 tbs)|
|Unsalted butter||2 Tablespoon|
|Almond extract||1⁄4 Teaspoon|
|Red food coloring||1 Drop (For Red Frosting Only)|
1 Combine 1 cup flour, sugar, salt, and yeast in a bowl. Heat milk, butter, and water in saucepan to hot (120°-130°F).
2 Add milk mixture to dry ingredients. Mix thoroughly. Add eggs and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
3 Divide dough in half. Add a few drops of red coloring to one of the halves.
4 Grease 2 bowls and place dough in bowls, turning to coat tops. Cover; let rise in warm place until double€”about 1 hour.
5 Make red filling by mixing red cherries, pineapple, raisins, and butter together. Make white filling by mixing almonds, coconut, and butter together.
6 Punch down dough in each bowl. Roll out into 9 x 12-inch rectangles (one red and one white).
7 Spread red filling on red dough, leaving 1-inch border; roll up jelly-roll style. Do the same to the other filling and dough. Place side by side on a greased baking sheet.
8 Twist together and shape into a cane. Let rise in warm place until double€”about 30 minutes. Make glaze and brush on loaf.
9 Bake in a preheated 350°F oven 20€”25 minutes or until done. Cool on wire rack.
10 Make frosting. Divide in half and add red food coloring to one half. Frost white dough with white frosting and red dough with red frosting.