CANDY CANE HOLIDAY BREAD
I make a double batch of this braided bread every Christmas for the guys at work. Baked early in the morning and drizzled with the icing, served still warm when I get to work... they absolutely demolish it!
Provided by Valerie
Categories Yeast Bread
Time 5h
Yield 16
Number Of Ingredients 17
Steps:
- Combine cranberries, maraschino cherries, and raisins in a food processor, meat grinder, or baby food mill fitted with the blade. Process until finely chopped.
- Transfer the fruit mixture to a saucepan; add sugar and honey. Bring to a boil. Cook over medium heat until quite thick, 5 to 10 minutes. Let cool, about 15 minutes. Refrigerate filling; it should thicken to the consistency of thick jam.
- Combine water, yeast, and 1 teaspoon sugar in a 1-cup glass measuring cup. Let stand until foamy, about 5 minutes.
- Meanwhile, microwave 1 cup butter in a 4-cup glass measuring cup until melted, about 1 minute on high. Add milk and microwave on medium until steaming, about 3 minutes. Let cool slightly.
- Stir proofed yeast and eggs into the milk mixture. Mix flour and 3 tablespoons sugar in a large bowl; make a well in the center. Pour yeast mixture into the well. Stir until well combined. Cover bowl with greased plastic wrap or a lid and refrigerate, 3 hours to overnight.
- Line 2 baking sheet with foil and grease lightly with 1 teaspoon butter.
- Divide dough into 2 pieces. Roll a piece out into 18x14-inch rectangle on the foil. Cut eighteen 1-inch flaps down each long side like the legs of a centipede. Spread 1/2 of the filling down the center strip. Overlap the flaps of dough alternately over the filling, tucking the ends under. Repeat with the second piece of dough and remaining filling.
- Gently curve the tops of the loaves to form a candy cane shape. Leave at least a couple inches all around for dough to expand. Cover with dry towels and let rise until puffed and doubled in size, about 45 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Uncover loaves and bake in the preheated oven until golden brown, about 15 minutes.
- Mix icing sugar, melted butter, and milk in a small bowl or glass measuring cup to make icing. Spoon into a resealable plastic bag and snip off a bottom corner. Drizzle icing over candy cane loaves while still warm.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 66.1 g, Cholesterol 63.3 mg, Fat 15.9 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 121.1 mg, Sugar 36 g
CANDY CANE CHOCOLATE LOAVES
When I had a bunch of leftover candy canes after the holidays, I was inspired to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. -Shelly Platten, Amherst, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.
Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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