One of my favorite Xmas traditions is baking a Candy Cane Coffeecake for breakfast. YUM! I usually start the process the night before and let the dough rest in the fridge overnight, but this year I did it all this morning. The recipe comes from an OLD cookbook put out by WPL (WI Power and Light). I've been making this since high school.

Christmas Candy Cane Coffeecake

Dissolve 1 pkg dry yeast in 1/4 C warm water

Scald 1 C milk, cool, and add to yeast mixture

Add 2 eggs, slightly beaten

In a separate bowl, combine: 4 1/4 C flour, 1/2 C sugar, 1 tsp salt, 1 tsp grated lemon rind

Cut in 1 C cold butter until mixture resembles coarse crumbs.

Add yeast mixture; mix well. Dough is soft. Place in a greased bowl; cover and refrigerate.

Divide dough into thirds. On a floured surface, roll each third into a 6x15” rectangle. Spread 1/3 cranberry filling (see below) lengthwise down the center of the dough in a 2” wide strip. Cut dough w/ scissors every 1/2” from both outer edges toward the filling. Be careful not to cut too close to the filling. Crisscross pieces of dough over filling.

Place on a greased cooky sheet. Stretch dough to about 20”; curve to form a cane. Let rise 1/2 hour. Bake 375º for 25 min. Frost with a thin powdered sugar glaze and serve.

Cranberry Filling

Combine in a saucepan: 1 1/2 C finely chopped cranberries, 3/4 C sugar, 1/2 C raisins, 1/3 C chpd pecans, 1/3 C honey, 1 tsp grated orange rind. Cook over medium heat 5 min. Cool.

It might seem like a lot of work, but you'll be rewarded with a real treat. Remember, this recipe makes three canes. You can bake them all at once, store the rest in the fridge up to a week, or freeze one or two to bake at a later date.

The filling oozed out a bit on mine, but it still tasted great. Please be sure to let me know if you bake this holiday delight. Enjoy!