Recipe Tags: C Brown Sugar, C Flour, C Milk, C Sugar, Candy Cane, Correct Consistency, Egg Yolk, Extract 1, Flour Mixture, Ground Cinnamon, Holiday Brunch, Kitchen Towel, Medium Saucepan, Milk Mixture, Milk Yogurt, Orange Zest, Pastry Ingredients, Purpose Flour, Soft Bread, Tsp Salt
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.
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
-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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