Lemon Candy Canes
- Ready In:
- 1hr 42mins
- Ingredients:
- 16
- Yields:
-
24 dozen twists
- Serves:
- 12
ingredients
- 7.08 g package active dry yeast
- 118.29 ml warm water (110 degrees to 115 degrees)
- 78.78 ml sour cream
- 1 egg
- 44.37 ml butter, softened
- 44.37 ml sugar
- 4.92 ml salt
- 650.62-709.77 ml all-purpose flour
-
Filling
- 118.29 ml finely chopped walnuts or 118.29 ml pecans
- 78.78 ml sugar
- 44.37 ml butter, melted
- 14.79 ml grated lemon peel
-
Lemon drizzle
- 236.59 ml confectioners' sugar
- 14.79 ml lemon juice
- 14.79 ml water
- 1.23 ml vanilla extract
directions
- In a large bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 11/4 cup of flour. Beat until smooth. Stir enough remaining flour to form a soft dough.
- Turn onto a floured surface, knead until smooth and elastic about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Let rise for one hour or until doubled.
- Punch dough down, turn onto a lightly floured surface, divide into half. Let rest for 10 minutes. Roll each onto a 12 inch by 8 inch rectangle.
- In a small bowl, combine filling ingredients. Spread over half of the filling over dough to within 1/2 inch of edges. Fold in half lengthwise; pinch seams to seal. Cut into 12 strips. Holding both ends of strip, twist each strip 3 or 4 times.
- Place 2 inch apart on greased baking sheets, curve one end to form a cane. Cover and let rise for 30 minutes.
- Bake at 375°F for 12-14 minutes or until golden brown. Remove from cooking sheet and transfer canes to wire racks and cool completely. Combine icing ingredients and drizzle over rolls.
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