framing fowl
On a mission
I'm not sure how the tradition started but we always had this cherry/peach candycane for breakfast on Christmas morning! What's your Christmas tradition?
Cherry Candycane
Dough:
2 C sour cream
2 pkg (2T) active dry yeast
1/2 C warm (105 - 115*) water
1/4 C buttered (softened)
1/2 C sugar
2 tsp salt
2 eggs
6 C flour (more or less)
Filling: (mix together)
1 can peaches (drained)
1 can cherry pie filling
Heat sour cream over low heat until lukewarm. Dissolve yeast in the warm water, then stir in sour cream, butter, sugar, salt, eggs and 2 cups flour. Beat until smooth. Add remaining flour until nice bread dough forms. Turn onto well-floured board & knead for 10 minutes or put in mixer with dough hook. Let rise in warm place until doubled. Heat oven to 375*. Punch dough down and divide into 3 parts. Roll each into a 15" by 6" rectangle. Place on greased baking sheet. With scissors, make 2" slits along the long sides about 1/2" apart. Fill center with filling. Braid strips together overtop of the filling. Stretch to 22" long and curve into candy cane shape.
Bake 15-20 min or until goldne brown. Brush with butter and drizzle with thin icing. Garnish with cherry halves.
Cherry Candycane
Dough:
2 C sour cream
2 pkg (2T) active dry yeast
1/2 C warm (105 - 115*) water
1/4 C buttered (softened)
1/2 C sugar
2 tsp salt
2 eggs
6 C flour (more or less)
Filling: (mix together)
1 can peaches (drained)
1 can cherry pie filling
Heat sour cream over low heat until lukewarm. Dissolve yeast in the warm water, then stir in sour cream, butter, sugar, salt, eggs and 2 cups flour. Beat until smooth. Add remaining flour until nice bread dough forms. Turn onto well-floured board & knead for 10 minutes or put in mixer with dough hook. Let rise in warm place until doubled. Heat oven to 375*. Punch dough down and divide into 3 parts. Roll each into a 15" by 6" rectangle. Place on greased baking sheet. With scissors, make 2" slits along the long sides about 1/2" apart. Fill center with filling. Braid strips together overtop of the filling. Stretch to 22" long and curve into candy cane shape.
Bake 15-20 min or until goldne brown. Brush with butter and drizzle with thin icing. Garnish with cherry halves.