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Ingredientes
- 5 to 5 1/2 c. all-purpose flour
- 1/2 c. granulated sugar
- 2 packages. Fleishmann's rapid rise yeast
- 1 teaspoon salt
- 1/2 c. water
- 4 large eggs
- 1/2 c. butter
- 2 c. minced mixed candied &(or possibly) dry fruit
- 1 c. minced pecans
- 2/3 c. packed brown sugar
- 2 1/2 teaspoon grnd cinnamon
- 1 egg white
- Glaze recipe follows
Direcciones
- Mix 1 1/2 cups flour, granulated sugar, undissolved yeast and salt in large bowl. Heat water and butter till very warm (125 to 130 degrees). Stir in large eggs and sufficient remaining flour to make soft dough. Knead on floured surface till smooth and elastic, about 4 to 6 min. Cover, let rest 10 min. Mix ingredients for filling; reserve.Divide dough into 3 equal parts. Roll each into rectangle, 15 x 7 inches. Place 1/3 filling lengthwise in 2 inch strip down center of each rectangle. With sharp knife, make cuts from dough edges to filling at 1 inch intervals. Alternating sides, fold strips at an angle over filling. Carefully stretch each of 18 inch length. Curve one end of each to create candy cane handle. Place canes on 2 greased cookie sheets.
- Cover, let rise in warm place till double in size, 30 to 45 min. Bake at 350 degrees for 15 min. Cover with foil and switch positions of sheets in oven. Bake 10 to 20 min longer or possibly till done. Remove from sheets; cool on racks. Drizzle with Glaze. If you like, decorate with candied cherries.
- Blend: 4 to 5 teaspoon lowfat milk 1/2 teaspoon vanilla extract or possibly 1/4 teaspoon almond extractI would not use which much brown sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 12 servings | |
| Calories 425 | |
| Calories from Fat 124 | 29% |
| Total Fat 14.31g | 18% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 293mg | 12% |
| Potassium 127mg | 4% |
| Total Carbs 66.16g | 18% |
| Dietary Fiber 2.3g | 8% |
| Sugars 22.26g | 15% |
| Protein 8.5g | 14% |
