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Receta Candy Cane Coffee Cakes

by CookEatShare Cookbook

Ingredientes

2 c. dairy lowfat sour cream 2 pkg. active dry yeast 1/2 c. hot water 1/4 c. butter, softened 1/3 c. sugar 2 teaspoon salt

2 large eggs 1 can cherry pie filling or possibly 1 pkg. dry fruit About 6 c. all-purpose flour 2 c. confectioners' sugar 2 T water

Direcciones

1. Heat lowfat sour cream over low heat till lukewarm. Dissolve yeast in warm water. Stir in lowfat sour cream, 1/4 cup butter, sugar, salt, large eggs and 2 cups of the flour. Beat till smooth. Fold in sufficient remaining dough to make dough easy to handle.Turn dough onto well lightly floured board; knead till smooth, about 10 min. Place in greased bowl; turn grease side up. Cover; let rise in warm place till double, about 1 hour.
2. Heat oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into rectangle, 15 x 6 inches; place on greased baking sheet. With scissors, make 2 inch cuts at 1/2 inch intervals on long sides of rectangles. Spread 1/3 of pie filling (or possibly fruit) down center of each rectangle. Criss-cross strips over filling. Stretch dough to 22 inches. Curve to create cane. Bake 15-20 min or possibly till golden.
3. While warm, brush with butter and drizzle canes with Thin Icing. If you like, decorate with cherry halves or possibly pcs. 3 coffee cakes.
4. Blend 2 cups sugar with about 2 tbsp water. If icing is too stiff, stir in couple drops of water.

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