Lemon Candy Canes

Name: Lemon Candy Canes
Prep time: 1 h 30 min
Cook time: 12 min
Total time: 1 h 42 min
Yield: 24 dozen twists, 12 serving(s)
Ingredients: 1 (1/4 ounce) package active dry yeast; 1/2 cup warm water (110 degrees to 115 degrees); 1/3 cup sour cream; 1 egg; 3 tablespoons butter, softened; 3 tablespoons sugar; 1 teaspoon salt; 2 3/4-3 cups all-purpose flour; 1/2 cup finely chopped walnuts or 1/2 cup pecans; 1/3 cup sugar; 3 tablespoons butter, melted; 1 tablespoon grated lemon peel; 1 cup confectioners' sugar; 1 tablespoon lemon juice; 1 tablespoon water; 1/4 teaspoon vanilla extract

Submitted by Marz7215

"I found this recipe in a Taste of Home cook book, and basically this is a yeast sweet bread, with a lemony nutty filling, covered with a zesty lemon drizzle. Tastes just yummy. I usually make this in a kitchen aid stand mixer, and it comes together rather easily, producing a nice soft dough. This was contributed by Marie Frangpane from Eugene, Oregon."

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Ready In:: 1hr 42mins
Ingredients:: 16
Yields:: 24 dozen twists
Serves:: 12

ingredients

1 (1/4 ounce) package active dry yeast
¹⁄₂ cup warm water (110 degrees to 115 degrees)
¹⁄₃ cup sour cream
1 egg
3 tablespoons butter, softened
3 tablespoons sugar
1 teaspoon salt
2 ³⁄₄ - 3 cups all-purpose flour
Filling
¹⁄₂ cup finely chopped walnuts or 1/2 cup pecans
¹⁄₃ cup sugar
3 tablespoons butter, melted
1 tablespoon grated lemon peel
Lemon drizzle
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon water
¹⁄₄ teaspoon vanilla extract

directions

In a large bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 11/4 cup of flour. Beat until smooth. Stir enough remaining flour to form a soft dough.
Turn onto a floured surface, knead until smooth and elastic about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Let rise for one hour or until doubled.
Punch dough down, turn onto a lightly floured surface, divide into half. Let rest for 10 minutes. Roll each onto a 12 inch by 8 inch rectangle.
In a small bowl, combine filling ingredients. Spread over half of the filling over dough to within 1/2 inch of edges. Fold in half lengthwise; pinch seams to seal. Cut into 12 strips. Holding both ends of strip, twist each strip 3 or 4 times.
Place 2 inch apart on greased baking sheets, curve one end to form a cane. Cover and let rise for 30 minutes.
Bake at 375°F for 12-14 minutes or until golden brown. Remove from cooking sheet and transfer canes to wire racks and cool completely. Combine icing ingredients and drizzle over rolls.