Lemon Candy Canes

Name: Lemon Candy Canes
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110° to 115°); 1/3 cup sour cream; 1 large egg; 3 tablespoons butter, softened; 3 tablespoons sugar; 1 teaspoon salt; 2-3/4 to 3 cups all-purpose flour; 1/2 cup finely chopped walnuts or pecans; 1/3 cup sugar; 3 tablespoons butter, melted; 1 tablespoon grated lemon zest; 1 cup confectioners' sugar; 1 tablespoon lemon juice; 1 tablespoon water; 1/4 teaspoon vanilla extract

16 ingredients

7 steps

Ingredients

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

Directions

1

In a large bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Turn onto a lightly floured surface; divide in half. Let rest for 10 minutes. Roll each into a 12x8-in. rectangle.
4

In a small bowl, combine filling ingredients. Spread half of the filling over dough to within 1/2 in. of edges. Fold in half lengthwise; pinch seam to seal. Cut into 12 strips. Holding both ends of strip, twist each strip three or four times.
5

Place 2 in. apart on greased
6

. Curve one end to form a cane. Cover and let rise until doubled, about 30 minutes.
7

Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls.