Sour Cream Cinnamon-Sugar Candy Cane Twists

By á-17891

Makes: 12 twists
Prep Time: 40 minutes
Proof Time: 45 minutes
Bake Time: 12 to 15 minutes

Ingredients

• Almond Glaze:
• 3 to 3-1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 envelope Fleischmann's® RapidRise Yeast
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 1/4 cup milk
• 1 cup sour cream
• 4 tablespoons butter OR margarine, divided
• 1 egg
• 1/3 cup brown sugar
• 1 teaspoon Spice Islands® Ground Saigon Cinnamon
• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon almond extract

Details

Adapted from breadworld.com

Preparation

Step 1

Combine 1 cup flour, sugar, undissolved yeast, salt and baking soda in a large bowl. Heat milk, sour cream and 2 tablespoons butter until very warm (120º to 130ºF); stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough into 24 x 8-inch rectangle. Spread remaining 2 tablespoons butter over half of the dough (crosswise); sprinkle with brown sugar and cinnamon. Fold dough over filling; press ends to seal. Cut into 12 (1-inch) strips. Hold ends of each strip; twist several times and shape into candy canes. Place on greased baking sheets, Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375ºF for 12 to 15 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Almond Glaze.

Almond Glaze: Combine all glaze ingredients in a small bowl, adding enough milk to reach desired constancy. Stir until smooth.