A holiday tradition at my house, I enjoy them any time of year.
Cranberry Canes are basically a stuffed yeast bread roll up, like a Cinnamon Roll. It’s the presentation of twisting the prepared strips and putting a crook at one end that gives them their distinctive appearance. There are 3 basic elements-
Dough:
| Scald 1 Cup Milk, cool to lukewarm |
| In a large bowl combine: |
|
| Cut in 1 Cup (2 Sticks) Margarine until like coarse meal |
| Dissolve 1 Package of Dry Yeast in 1/4 Cup Warm Water |
| To Flour Mixture add Yeast, Milk, 2 Beaten Eggs. Combine lightly, dough will be sticky. |
| Cover dough tightly and refrigerate for at least 2 hours or up to 2 days. When ready to bake prepare filling. |
Filling:
| In a pot or pan combine: |
|
| Bring to a smimmer over Medium heat. Cook for about 5 minutes. Cool. |
Frosting:
| A basic buttercream flavored with some frozen concentrated Orange Juice. |
Preparation:
| Divide dough in half. On a floured board roll out the half into an 18″ x 15″ rectangle. |
| Spread half the filling on the dough. Fold dough into a 3 layer strip 15″ long and about 6″ wide. |
| Cut dough into 1″ strips. |
| Holding the ends of each strip twist lightly in opposite directions. Pinch ends to seal. Place on greased baking sheet, shaping the top of each strip to form a cane. |
| Repeat with remaining dough and filling. |
| Bake in a hot oven, 400 degrees, 10 to 15 minutes or until done. |
| Cool on racks and frost. |
1 comments
Author