Lemon Candy Canes

I found this recipe in a Taste of Home cook book, and basically this is a yeast sweet bread, with a lemony nutty filling, covered with a zesty lemon drizzle. Tastes just yummy. I usually make this in a kitchen aid stand mixer, and it comes together rather easily, producing a nice soft dough. This was contributed by Marie Frangpane from Eugene, Oregon.

• Ready In: 1 hr 42 mins
• Serves: 12
• Yields: 24 dozen twists

Ingredients

• 1 (1/4ounce) package active dry yeast
• 1⁄2 cup warm water (110 degrees to 115 degrees)
• 1⁄3 cup sour cream
• 1  egg
• 3  tablespoons butter, softened
• 3  tablespoons sugar
• 1  teaspoon salt
• 2 3⁄4-3  cups all-purpose flour

• Filling

• 1⁄2 cup  finely chopped walnuts or 1⁄2 cup pecans
• 1⁄3 cup sugar
• 3  tablespoons butter, melted
• 1  tablespoon  grated lemon peel

• Lemon drizzle

• 1  cup confectioners' sugar
• 1  tablespoon lemon juice
• 1  tablespoon water
• 1⁄4 teaspoon vanilla extract

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Place 2 inch apart on greased baking sheets, curve one end to form a cane. Cover and let rise for 30 minutes.
6. 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.