A holiday tradition at my house, I enjoy them any time of year.
Cranberry Canes are basically a stuffed yeast bread roll up, like a Cinnamon Roll. It’s the presentation of twisting the prepared strips and putting a crook at one end that gives them their distinctive appearance. There are 3 basic elements-
Dough:
Scald 1 Cup Milk, cool to lukewarm |
In a large bowl combine: |
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Cut in 1 Cup (2 Sticks) Margarine until like coarse meal |
Dissolve 1 Package of Dry Yeast in 1/4 Cup Warm Water |
To Flour Mixture add Yeast, Milk, 2 Beaten Eggs. Combine lightly, dough will be sticky. |
Cover dough tightly and refrigerate for at least 2 hours or up to 2 days. When ready to bake prepare filling. |
Filling:
In a pot or pan combine: |
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Bring to a smimmer over Medium heat. Cook for about 5 minutes. Cool. |
Frosting:
A basic buttercream flavored with some frozen concentrated Orange Juice. |
Preparation:
Divide dough in half. On a floured board roll out the half into an 18″ x 15″ rectangle. |
Spread half the filling on the dough. Fold dough into a 3 layer strip 15″ long and about 6″ wide. |
Cut dough into 1″ strips. |
Holding the ends of each strip twist lightly in opposite directions. Pinch ends to seal. Place on greased baking sheet, shaping the top of each strip to form a cane. |
Repeat with remaining dough and filling. |
Bake in a hot oven, 400 degrees, 10 to 15 minutes or until done. |
Cool on racks and frost. |
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the mignonette sauce for the oysters we are having tonight.
The it is on to the squash pie for tomorrow, the oyster stuffing, and the dried fruit and chestnut compote.
Be well, all, Happy Holidays, and Happy New Year!