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Cranberry Filled Candy Cane Pastry

I was very very excited for this idea for our Black Friday Brunch this year and I was hoping it’d turn out. Well I was even surprised at how well this turned out. A soft bread pastry with tart cranberry filling and a delicious cinnamon icing glaze, what’s not to love? It is even in the cutest holiday shape ever. Of course I had to top with a holiday bow. A show-stopping centerpiece to your holiday brunch or breakfast this year.


Cranberry Filled Candy Cane Pastry

Ingredients:
4 - 4 1/2 c. all-purpose flour
1 / 3 c. sugar
1 1/2 tsp baking powder
1 (heaping) Tbsp active yeast
1 / 2 c. water, 105-115 degrees
1 tsp salt
3/4 c. milk
1/2 c. yogurt
1 tsp vanilla extract
1 large egg, plus 1 egg yolk
5 1/2 Tbsp butter, softened well

1 bag fresh cranberries
1/4 c. brown sugar
1/4 c. water
1 Tbsp orange zest

1 egg, beaten

3 c. powdered sugar
1/2 tsp ground cinnamon
1 Tbsp milk

Directions:
-In bowl of stand mixture (or very large bowl), combine yeast, a pinch of sugar, salt and heated water, to temperature) and stir to combine.
-Let rest for 10 minutes, until foaming well to activate yeast. (if mixture does not foam, toss out and try again)
-Meanwhile, in medium bowl, combine 4 c. flour, sugar, baking powder and salt.
-Stir to combine and set aside.
-In medium saucepan over low heat, combine milk, yogurt, vanilla, egg and yolk.
-Whisk to combine well and bring mixture up to 105-115 degrees; set aside.
-When yeast is foamed well, place onto stand mixer (or just mix by hand).
-Add the heated milk mixture to yeast, stirring to combine well, then slowly add the flour mixture.
-Stir to combine well and then add softened butter.
-Add extra 1/2 c. flour if needed to get correct consistency - this dough will be pretty tacky, but not sticky or wet.
-Remove from bowl and onto floured surface.
-Knead dough for about 2 minutes to come together and get rid of excess tackiness.
-Place into large, oiled bowl, cover with plastic wrap and a kitchen towel and let rise until doubled in size, about 1 - 1 1/2 hours.
-Meanwhile, making filling: place cranberries, brown sugar, water and orange zest into saucepan over medium high heat.
-Stir to combine and bring to a boil.
-Boil, stirring well, until thickened well.
-Remove from heat, place into a bowl and let cool completely (place in fridge if needed).
-Remove dough from bowl and onto floured surface, gently.
-Using bench scraper, cut dough in half; placing one half aside for now.
-Roll this half, on floured surface, into a 8 inch by 18 inch rectangle.
-Carefully place onto a prepared (lined with parchment) baking sheet.
-Place 1/2 of cooled cranberry filling down center of dough in about a 2inch wide strip.
-Make cuts down sides of filling to edges in 1/2 inch intervals.
-Alternating side, fold strips at an angle across filling.
-Fold strips at end under and carefully stretch pastry to about 24 inches, shaping into a candy cane shape.
-Repeat with other piece of dough and remaining filling on second baking sheet.
-Cover both with plastic wrap and let rise for about 1 hour.
-When dough is done rising, preheat oven to 375 and line 2 baking sheets with parchment.
-Brush with beaten egg and place into preheated oven.
-Bake until lightly golden brown, about 15-20 minutes and remove from the oven to cool completely.
-After cooled completely, combine powdered sugar, cinnamon, and milk in a medium bowl.
-Stir to combine very well and slowly add water, 1/4 tsp at a time until medium consistency icing forms.
-Drizzle over tops of pastry and let dry before serving.

Makes 2 large pastries.


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