What better way to start our Sunday morning with fresh from the oven candy cane rolls! A little sweet, a little crunchy – perfect for dessert or breakfast alike. An anytime recipe if you will. Whether you dunk in a nice cup of hot cocoa or enjoy with your morning coffee, these are just the holiday yummies we’ve been craving. And we owe it all to photographers (and friends), The Youngrens.
Candy Cane Rolls
3 cups all-purpose flour, divided
3 tablespoons sugar
1 package (1/4 ounce) active dry or quick-rising yeast
1 teaspoon salt
1/2 cup water
1/3 cup sour cream
3 tablespoons butter or margarine
1 egg, at room temperature
1/2 cup chopped walnuts
1/3 cup sugar
3 tablespoons melted butter or margarine
Confectioner’s Sugar Glaze
1 cup confectioner’s sugar
3-4 tablespoons water
1 teaspoon vanilla (optional)
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. In small saucepan over medium-low heat, heat water, sour cream and butter until hot to touch (125 – 130 degrees F); butter does not need to melt. Gradually add liquid ingredients to flour mixture. With electric mixer at medium speed, beat 2 minutes, occasionally scraping bowl. Add egg and 1/2 cup flour; increase speed to high and beat 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour to make a stiff dough. Transfer dough to lightly floured surface; knead about 4 to 5 minutes until smooth and elastic. Place dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes if using active dry yeast. (For quick-rising yeast, cover kneaded dough and let rest on work surface 10 minutes).
2. Meanwhile, prepared Nut Filling. Grease 2 cookie sheets. Punch dough down; divide in half. With rolling pin, roll each half into a 12- by 18- inch rectangle. Top each with half the Nut Filling, leaving a 1/2-inch margin at long edges. Fold dough lengthwise in half; pinch long edge to seal. Cut each roll into twelve 1/2-inch wide strips. Holding both ends, twist each strip in opposite directions 5 to 6 times. Place on prepared cookie sheets, curving top end of each strip to form a cane; cover canes with towel. Place 2 large shallow pans on counter; half fill with boiling water. Place baking sheets on pans; let dough rise 15 minutes.
3. Preheat oven to 375 degrees. Bake canes 15 minutes or until golden-brown. Remove to wire racks to cool. Meanwhile, prepare Confectioner’s Sugar Glaze; drizzle on top of cooled canes.