Prep 1 hr
Cook 20 mins
I personally haven't tried this bread yet, but plan on making it over the next couple of days. I got it from Betty Crocker. It sounds delicious!
For Sour Cream Yeast Dough
- 2 cups sour cream
- 4 teaspoons active dry yeast (the equivalent of 2 packages)
- 1⁄2 cup warm water (105 to 115 degrees F)
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 1⁄3 cup sugar
- 2 teaspoons salt
- 2 eggs
- 6 cups all-purpose flour, about
For the cake
- 1 1⁄2 cups finely chopped dried apricots
- 1 1⁄2 cups finely chopped maraschino cherries
- soft butter or margarine
- 2 cups confectioners' sugar, sifted
- 2 tablespoons water
- Heat sour cream over low heat just until lukewarm.
- Dissolve yeast in the warm water. Stir in sour cream, butter, sugar, salt, eggs and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make it easy to handle.
- Turn dough onto well-floured board. Knead until smooth, about 10 minutes. Place in greased bowl. Turn once to bring greased side up. Cover. Let rise in warm place until double, about 1 hour. To test for rising, stick two fingers in dough. If holes remain but top stays smooth, dough is ready.
- Heat oven to 375°F Punch down dough: Divide into three equal parts.
- Roll each part into a rectangle, 15 x 6 inches. Place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on both long sides of the rectangles.
- Combine apricots and cherries. Spread 1/3 of the fruit mixture down the center of each of the rectangles. Crisscross strips over the filling. Stretch dough to 22 inches. Curve to form a “cane.”.
- Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing. If desired, decorate with cherry halves or pieces.
- For Icing, blend 2 cups powdered sugar with about 2 tablespoons water. If icing is too stiff, add water a drop at a time. If too thin, add more powdered sugar a little at a time.
I've made these for many years as a Christmas tradition. EVERYONE loves them. This year I forgot to buy maraschinos, and used dried cherries and craisins that I soaked in warm water to plump up. It was different but just as delicious.
This recipe is fantastic! My mom has been making these for over 30 years. As a tradition we have them for breakfast every christmas morning. But she uses almond, cherry , blueberry or raspberry solo brand pie filling instead of dried fruit. She tints the frosting pink with marachino cherry juice and cuts cherries up to put them.
I have been making this bread for many years--shape like candy canes for Christmas and use for pastry with almond filling and/or danish. Now my daughter is making the bread.