Candy Cane Coffee Cakes

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 1 (1/4 ounce) package active dry yeast
• 3/4 cup warm water (110 to 115)
• 1/2 cup warm milk (110 to 115)
• 4 eggs
• 1 cup sugar
• 1/2 cup butter, melted
• 2 teaspoons salt
• 7 -7 1/2 cups all-purpose flour
• 1 cup chopped hazelnuts
• 1 cup packed brown sugar
• 1 cup raisins
• 2 teaspoons ground cinnamon
• 3 tablespoons butter, melted
• 2 cups confectioners' sugar
• 3 -4 tablespoons warm milk
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/4 cup chopped hazelnuts

Recipe

• 1 in a mixing bowl, dissolve yeast in water and milk. add eggs, sugar, butter, salt and 3 cups flour; beat until smooth. add enough remaining flour to form a soft dough. turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. place in a grease bowl; turn once to grease top. cover and let rise in a warm place until doubled, about 1-1/2 hours.
• 2 for filling, combine nuts, brown sugar, raisins and cinnamon; set aside. punch dough down and divide into fourths. roll one portion into a 12-in. x 7-in. rectangle. brush with some butter; sprinkle with 2/3 cup filling. roll up, jelly roll-style, staring with a long side; pinch to seal. place on a greased baking sheet; shape top to form a cane. repeat with remaining dough, filling and butter. cover and let rise until doubled, about 35 minutes.
• 3 bake at 350° for 25 minutes or until golden brown. cool on wire racks.
• 4 combine the first five glaze ingredients; drizzle stripes over loaves. sprinkle with nuts. yield: 4 loaves.