Candy Cane Brunch Cakes

Gail Doyle's Note:

Very soft dough. Easier than it sounds and well worth it!

• Total Time: 1 hrs 18 mins
• Prep Time: 1 hrs
• Cook Time: 18 mins

Ingredients:

Yield: 3 canes

• 2 cups sour cream
• ½ cup warm water
• 1⁄3; cup sugar
• 2 eggs
• 2 packages dry yeast
• ¼ cup softened butter
• 2 teaspoons salt
• 6 cups flour
• 1 can pie filling

Icing

• 3 cups powdered sugar
• 3 tablespoons hot water
• 3 drops almond extract

Directions:

1. Heat sour cream over low heat until lukewarm.
2. Put yeast in warm water.
3. Add to sour cream.
4. Add butter, sugar, salt, eggs, and 2 cups flour.
5. Mix until smooth.
6. Add remaining flour, enough so dough is easy to handle.
7. Knead until smooth, about 10 min.
8. Place in greased bowl, cover, let rise until double.
9. Punch down and divide into 3 parts.
10. Roll each into rectangle 15"x6".
11. Place on greased baking sheet.
12. Make 2" cuts at 1/2" intervals on both long sides of rectangle.
13. Divide filling into 3 parts and spread onto dough.
14. Criss cross strips over filling and stretch dough to form curve of cane.
15. Bake 15 to 20 min.
16. at 375.
17. Drizzle with icing.