Candy Cane Coffee Cake
Posted by Elaine Tue, 7 Dec 2004, at 6:41 a.m.
½ c. apricot preserves
½ c. walnuts, chopped
2 tbl. golden raisins
1/4 tsp. allspice
½ loaf frozen bread dough
Combine apricot preserves, walnuts, raisins and allspice in small bowl. Place
dough on lightly floured board; punch down. Knead briefly. Cover and let rest 20
min. Shape dough into 16" roll. Press channel down center, flattening dough to
4" width. Fill channel with apricot filling. Pinch top and bottom of dough
together over filling; press ends to seal.
Transfer, seam side down, to large greased baking sheet. Shape into candy cane.
Cover and let rise in warm place, away from drafts, 45 min. or until double in
Meanwhile, heat oven to 350°F.
Bake for 20-25 min.
Remove to wire rack to cool.
Whisk together confect. sugar, milk and salt in bowl until smooth and good
Spoon into pastry bag or plastic storage bag with corner snipped off. When bread
is cooled, pipe frosting. Anchor walnuts with frosting.