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miércoles, 28 de diciembre de 2011

Candy Cane Coffee Canes

Ingredients (3 cakes)

2 cups dairy sour cream
2 pkg active dry yeast
1/2 cup warm water
1/4 cup butter or margarine soft
1/3 cup sugar
1 teaspoon salt
2 eggs
about 6 cups fluor
1 1/2 cups finely chopped apricots
1 1/2 cups finely chopped cherries

Heat sour cream lukewarm.  Disolve yeast warm water 105-115º.  Stir in sour cream, butter, sugar, salt, eggs, 2 cups of fluor.  Beat until smooth.  Mix in fluor as needed to make dough easy to handle. Turn dough onto well fluored board.  Knead 10 minutes.
Place in greased bowl, grease, cover.  Let rise 1 hour or 2.  Punch down dough.  Divide in 3.  Roll rectangle 15 x 6.  Cut 2 inch cuts every 1/2 inch, criss cross strips over filling.  Curve to form cane.  Brush with butter decorate and bake.  Oven 375ºF (190ºC)

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