Lemon Candy Canes...a bread

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Senior Cook
Jun 16, 2002
Montana, USA
Best of Country Breads - Taste of Home Books
Yield: 2 dozen

1 pkg. (1/4 oz.) active dry yeast
1/2 c. warm water (110° - 115°)
1/3 c. sour cream
1 egg
3 T. butter or margarine, softened
3 T. sugar
1 tsp. salt
2-3/4 to 3 c. all-purpose flour

1/2 c. finely chopped walnuts or pecans
1/3 c. sugar
3 T. butter or margarine, melted
1 T. grated lemon peel

1 c. confectioners’ sugar
1 T. lemon juice
1 T. water
1/4 tsp. vanilla extract

In a mixing bowl, dissolve yeast in warn water. Add the next 5 ingredients and 1-1/4 c. flour. Beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Let rest 10 minutes. Roll each into a 12-in. x 8-in. rectangle. In a bowl, combine filling ingredients; mix well. Spread half of filling over dough to within 1/2-in of edges. Fold in half lengthwise; pinch seam to seal. Cut into 12 strips.

Holding both ends of strip, twist each strip three or four times. Place 2-in. apart on greased baking sheets. Curve one end to form a cane. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375º for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls.

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