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Lemon Candy Canes Recipe
Lemon Candy Canes Recipe photo by Taste of Home

Lemon Candy Canes Recipe

Publisher Photo
We enjoy looking at these cute candy cane rolls as much as we love eating them! For even more festive fun, I sometimes decorate them with sliced candied cherries.
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/3 cup sour cream
  • 1 egg
  • 3 tablespoons butter, softened
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2-3/4 to 3 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 1/2 cup finely chopped walnuts or pecans
  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 1 tablespoon grated lemon peel
  • LEMON ICING:
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 140 calories, 5 g fat (2 g saturated fat), 19 mg cholesterol, 132 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Let rest for 10 minutes. Roll each into a 12-in. x 8-in. rectangle.
  4. In a small bowl, combine filling ingredients. Spread half of the filling over dough to within 1/2 in. of edges. Fold in half lengthwise; pinch seam to seal. Cut into 12 strips. Holding both ends of strip, twist each strip three or four times.
  5. Place 2 in. apart on greased baking sheets. Curve one end to form a cane. Cover and let rise until doubled, about 30 minutes.
  6. Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Yield: 2 dozen.
Originally published as Lemon Candy Canes in Best of Country Breads 2000, p82

Nutritional Facts

1 serving (1 each) equals 140 calories, 5 g fat (2 g saturated fat), 19 mg cholesterol, 132 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

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