Lemon Candy Canes
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Grated lemon peel||1⁄2 Tablespoon|
|Dairy sour cream||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Unsalted butter||2 Tablespoon, softened|
|Chopped candied lemon peel||1 Tablespoon|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||2 Tablespoon|
|Icing||1 Cup (16 tbs)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Vanilla extract||1⁄4 Teaspoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Combine 1 cup flour, sugar, salt, and grated lemon peel in mixing bowl. Add yeast mixture, egg, warm sour cream, and butter. Mix thoroughly.
2 Add enough remaining flour to make a soft dough.
3 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
4 Cover; let rise in warm place until smooth€”about 1 hour.
5 Punch down dough. Roll dough to an 8 x 12-inch rectangle. Make filling.
6 Spread with half the filling. Fold in half lengthwise. Pinch together long edges. Cut across in 1-inch strips. Twist strips.
7 Place on greased baking sheet. Form canes. Cover; let rise in warm place until double€”about 30 minutes.
8 Bake in a preheated 375°F oven 12€”15 minutes or until done.
9 Make icing and frost canes. Decorate with candied lemon peel.