You are here

Candy Cane Twists

Holiday.Cook's picture
These Candy Cane Twists are the best that I've ever known. Try these irresistible Christmas cookies with candied cherry for your next celebrations. Your suggestions for these Candy Cane Twists are welcome.
  Active dry yeast 1 Tablespoon
  Warm water 1⁄3 Cup (5.33 tbs) (105-115°F)
  Flour 4 Cup (64 tbs)
  Warm milk 1⁄2 Cup (8 tbs) (105-115°F)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Unsalted butter 4 Tablespoon
  Egg 1
  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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (13 votes)