2 hrs 20 mins
Lise in Indiana's Note:
No peppermint candy, just a festive shape for a raspberry-filled yeast bread.
My Private Note
Units: US | Metric
- 340.19 g package frozen raspberries
- 14.79 ml sugar (to taste)
- 0.59 ml ground cardamom
- 1.23 ml almond extract
- 9.85 ml cornstarch
- 24.64 ml active dry yeast
- 118.29 ml warm water (105 to 115 F)
- 295.73 ml buttermilk
- 2 large eggs
- 1301.24-1419.54 ml bread flour
- 118.29 ml butter, softened
- 118.29 ml granulated sugar
- 9.85 ml baking powder
- 9.85 ml salt
- 1Prepare filling: Place all filling ingredients in saucepan. Heat until raspberries ‘melt,’ and stir until slightly thickened. Remove from heat. It will thicken a little bit more upon cooling.
- 2Prepare cake: Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2½ cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly.
- 3Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.).
- 4Grease 3 cookies sheets. Turn dough onto parchment paper that has been sprinkled with flour; gently knead about 5 minutes or until smooth and elastic (Or you can use your KA mixer with a dough hook to do the kneading for you).
- 5Divide dough into 3 equal parts (should be a little over a pound each). Roll one part into rectangle, 15×9-inches. Turn parchment paper onto a cookie sheet and peel away the parchment. Spread 1/3 of the raspberry filling in a strip about 2½ inches wide lengthwise down the center of the rectangle.
- 6Make cuts in dough at ½-inch intervals on both 15-inch sides almost to the filling. Fold strips over filling, overlapping and crossing in center (crisscross back and forth).
- 7Carefully stretch dough until about 22 inches long; curve one end to form top of cane. The dough is very forgiving and easy to work with, so just gently move it around to get the look that you want. Repeat preparations with 2 remaining balls of dough.
- 8Cover and let rise in warm place for about an hour (or until double). The dough is ready if an indentation remains when touched.
- 9Preheat oven to 375°F Bake 13 to 17 minutes (or until lightly browned and slightly firm to touch). Prepare 1 recipe of glaze at a time… whisk together 1 cup of powdered sugar, 1 teaspoons extract and 3 teaspoons water and pour into a small ziploc bag. Snip off a corner and squeeze to drizzle glaze onto one of the warm cakes. Follow the design of the weave for the best look.
- 10Let set for at least half an hour. Wrap festive bow around longer part of the cake. Ready to serve.
- 11These can be made ahead the night before. Prepare until the point just before you let them rise. the final time. Cover the cookie sheets well with plastic wrap and store in the refrigerator. Unwrap in the morning, let them sit at room temperature for about a half hour and then cover and continue with the recipe… let rise, bake, and glaze.
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Nutritional Facts for Candy Cane Coffee Cake
Serving Size: 1 (62 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 163.8
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 1.7 g
- Cholesterol 18.8 mg
- Sodium 181.3 mg
- Total Carbohydrate 31.0 g
- Dietary Fiber 1.0 g
- Sugars 15.5 g
- Protein 2.9 g