Best Candy Cane Bread Recipes

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CANDY CANE BREAD



Candy Cane Bread image

A festive shape and Christmasy colors make this bread a hit at holiday time. Use cranberries for a zesty flavor, or substitute raisins or currants in you prefer.

Provided by Taste of Home

Time 55m

Yield 3 breads.

Number Of Ingredients 18

5-1/2 to 6 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup whole milk
1/2 cup sugar
1/2 cup water
1/4 cup butter
2 large eggs
2 tablespoons grated orange zest
1-1/2 cups dried cranberries, currants or raisins
FILLING:
6 tablespoons butter, softened, divided
3/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
GLAZE:
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 to 2 tablespoons whole milk

Steps:

  • In a large bowl, combine 2-1/2 cups flour, yeast and salt. In a small saucepan, heat the milk, sugar, water and butter until a thermometer reads 120°-130° (butter does not need to be melted). Pour into yeast mixture; add eggs and orange peel. Beat for 30 seconds, scraping bowl often. Beat on high for 3 minutes. Stir in cranberries and enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide into thirds. Roll one portion into a 12-in. x 9-in. rectangle. Spread with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle a third over the butter. Roll up from a long end. Cut into 11 rolls; arrange in a candy can shape on a large greased baking sheet. Repeat with remaining dough and filling. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 18-23 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over canes.

Nutrition Facts :

CANDY CANE HOLIDAY BREAD



Candy Cane Holiday Bread image

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

2 cups dried cranberries
½ cup drained maraschino cherries
½ cup seedless raisins
½ cup white sugar
⅓ cup honey
¼ cup lukewarm water
1 tablespoon active dry yeast
1 teaspoon white sugar
1 cup butter
1 cup milk
2 eggs, beaten
4 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon butter, or as needed
1 cup icing sugar
¼ cup butter, melted
2 teaspoons milk, or as needed

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

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