Candy Cane Coffee Cake
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105- 115Â°F)|
|Flour||2 Cup (32 tbs)|
|Unsalted butter||1 Tablespoon, softened|
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Chopped maraschino cherries||1⁄2 Cup (8 tbs)|
|Confectioners icing||1 Cup (16 tbs)|
1 Heat sour cream to warm (105°€” 115°F) over low heat. Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 1 cup flour, sour cream, butter, sugar, salt, and egg in mixing bowl. Add yeast mixture. Mix thoroughly. Add enough remaining flour to make a soft dough.
3 Knead dough on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Roll into a rectangle 6x12 inches. Mix apricots and cherries.Spread mixture down center third of rectangle. Using scissors, snip 2-inch cuts every 1/2 inch on long sides of rectangle. Crisscross strips on top of filling. Place on greased sheet.
6 Stretch dough until 18 inches long. Curve one end to form cane handle.
7 Bake in a preheated 375°F oven 15€”20 minutes or until done.
8 Make thin Confectioners' Icing. Drizzle icing over cane while still warm. Decorate with cherry halves.