Candy Cane Coffee Cake          
Posted by Elaine Tue, 7 Dec 2004, at 6:41 a.m.
 

Filling:
½ c. apricot preserves
½ c. walnuts, chopped
2 tbl. golden raisins
1/4 tsp. allspice
Bread:
½ loaf frozen bread dough

Frosting:
Confectioners sugar
Milk
Salt

Prepare filling;
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 bulk.

Meanwhile, heat oven to 350°F.
Bake for 20-25 min.
Remove to wire rack to cool.

Prepare frosting.
Whisk together confect. sugar, milk and salt in bowl until smooth and good spreading consistency.
Spoon into pastry bag or plastic storage bag with corner snipped off. When bread is cooled, pipe frosting. Anchor walnuts with frosting.