Candy Cane Bread
Submitted by jpenglet
Twisted bread dough shaped like candy canes, lightly sweet with brown sugar and chopped nuts, then drizzled with powdered sugar icing. A charming Christmas baking project the whole family can help shape.
YIELD
10 servingsPREP
30 minCOOK
10 minREADY
40 minHere’s a holiday baking project that’s more craft table than kitchen stress.
Simple dough strips get twisted and curved into candy cane shapes, baked until golden, then drizzled with powdered sugar icing or decorated with red and green frosting.
The dough itself is a quick biscuit-style mix with brown sugar and chopped nuts, so you get a tender, flaky bite with just a whisper of sweetness.
No yeast, no rising, no waiting around. You can have 10 warm candy cane breads cooling on the rack in under 40 minutes.
Kids love shaping these, and they make adorable edible gifts wrapped in cellophane with a ribbon.
Kitchen Tips
- Keep the dough strips even in width so they bake uniformly. A pizza cutter makes quick, clean cuts.
- Don’t over-handle the dough after cutting in the margarine. You want those coarse crumbs for a flaky texture.
- Frost while slightly warm so the icing sets with a nice glossy finish.
Ingredients
Directions
Grease a cookie sheet and set aside.
Stir together flour, brown sugar, baking powder and salt.
Cut in margarine until mixture resembles coarse crumbs.
Add the nuts.
Combine the egg and milk. Stir into the flour mixture just til moistened.
On a lightly floured surface, pat dough into a 10 x 7 inch rectangle.
Cut crosswise into 1inch wide strips.
Twist each strip by holding both ends.
Bend 1 end to form candy cane shape.
Place candy canes several inches apart on cookie sheet.
Bake in a 425F oven for 10 minutes or til light brown.
Carefully remove to a wire rack to cool.
Frost with decorator icing or with powdered sugar icing.
Makes 10 candy canes.
Powdered Sugar Icing In a small bowl combine 2 cups powdered sugar and enough milk to make of drizzling consistency (about 3 tb) Drizzle over cooled candy canes.
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