Candy Cane Twists
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄3 Cup (5.33 tbs) (105-115Â°F)|
|Flour||4 Cup (64 tbs)|
|Warm milk||1⁄2 Cup (8 tbs) (105-115Â°F)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||4 Tablespoon|
|Quartered red candied cherries||1 Cup (16 tbs)|
|Unsalted butter||1 Tablespoon, melted|
|Confectioners sugar||1 Tablespoon|
|Red food coloring||1 Teaspoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 2 cups flour, warm milk, sugar, salt, butter, egg, and yeast mixture in mixing bowl. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in a warm place until double€”about 1 hour.
5 Punch down dough. Knead in cherries. Let rise a second time until double€”about 30 minutes.
6 Divide in half. Roll each into a 7 x 12-inch rectangle. Working on the long side, cut twelve 1-inch strips (this makes 12 canes).
7 Twist. Place 1 inch apart on greased baking sheet. Shape into canes. Press ends of canes firmly down.
8 Brush with melted butter. Cover; let rise until double€”about 20 minutes.
9 Bake in a preheated 375°F oven about 12 minutes or until done.
10 If desired, make Confectioners' Icing. Divide in half; place in 2 separate bowls. Put red food coloring in one bowl; mix thoroughly. Frost with Confectioners' Icing while warm. With red icing, make stripes after white has set.