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Cranberry Canes Recipe

In shape for the holidays, these confections from Sublimity, Oregon's Darlene Markel are made from a recipe her mother handed down. "I still think her breads are better than mine--even when we're using the same recipe!" Darlene admits.

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Cranberry Canes Recipe

Prep: 35 min. + chilling Bake: 15 min. + cooling

Yield: 30 Servings

35 15 50

Ingredients

FILLING:
1-1/2 cups chopped fresh or frozen cranberries
1/2 cup sugar
1/2 cup raisins
1/3 cup chopped walnuts
1/3 cup honey
DOUGH:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter
1 cup warm milk (110° to 115°)
2 eggs, lightly beaten
Confectioners' sugar icing, optional

Directions

In a saucepan, combine all filling ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Cool.
For dough, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add yeast mixture, milk and eggs; stir to form a soft dough. Place in a greased bowl; cover with plastic wrap. Refrigerate at least two hours.
Divide dough in half. On a well-floured surface, roll each half into an 18-in. x 15-in. rectangle. Spoon filling down the center of each rectangle widthwise. Fold into thirds so that the finished rectangles are 15 in. x 6 in. Cut each into 15 strips. Twist strips and shape into candy canes. Place on greased baking sheets.
Bake at 375° for 15-18 minutes or until golden. Frost with confectioners' sugar icing if desired. Yield: 30 rolls.

Nutritional Facts 1 serving (1 each) equals 174 calories, 8 g fat (4 g saturated fat), 32 mg cholesterol, 150 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry Canes in Taste of Home December/January 1995, p17