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Sour Cream Cinnamon Sugar Candy Cane Twists
#0351

Spice Islands®

Sour Cream Cinnamon Sugar Candy Cane Twists

Difficulty

  • Prep Time: 40 minutes
  • Total Time: 1 hour 40 minutes

12 twists

Ingredients

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

Almond Glaze:

1 cup powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon Spice Islands® Pure Almond Extract

Instructions

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.

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